INGREDIENTS
•
2 medium zucchini, thinly sliced ( I used the 4.5 mm setting on the mandoline which equals 3/16")
•
1 tbsp olive oil
•
½ tsp chili powder
•
½ tsp coconut sugar
•
1 tsp sea salt
•
½ tbsp paprika
•
½ tsp black pepper
•
¼ tsp garlic powder