Easy Oven-Baked Zucchini Chips

These zucchini chips are so light and crisp! The perfect snack!

These easy oven-baked zucchini chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too? Oven-baked to crisp perfection!

These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?
For a while, I’ve been looking for local farmers markets to go to in my area or CSAs to join. I really like the idea of buying farm fresh ingredients because I’m all about supporting the farming community and Jason and I love fresh ingredients. There is this farmers market near my house that is on Wednesday’s. Kind of annoying because I work. The ones on the weekend are nothing like the ones I went to when I was in California. I’m so jealous of all you West Coasters and your awesome farmers markets. Don’t take them for granted!

These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?

These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?
My coworker recently told me about this farm fresh delivery service she signed up for. So awesome. I love that everything is from local area farms and they deliver it to your doorstep while you’re at work. They come once a week and deliver a large box and it’s FILLED with a variety of vegetables and fruits. I tried it for the first time this past week and for the haul I got on Wednesday, I scored some pretty sweet loot.

Part of my haul was a large zucchini. I LOVE zucchini. And we all know it’s zucchini season since everyone is up to their ears in them right now. The best part of zucchini season? I’m loving all the zucchini recipes I’m seeing!

These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?
Here’s another zucchini recipe to add to your repertoire. Easy oven-baked zucchini chips are both delicious and a healthy way to snack!

Veggie chips rock my world. I buy large bags of them at Costco and go to town. They’re dangerously addicting and I feel like eating the entire bag helps me get more than a day’s worth of veggies in. Haha, or at least I’d like to think that way. Probably not the best.

These oven-baked zucchini chips that I made are definitely made of REAL zucchinis and using my mandolin to slice up these discs was really relaxing. I was kind of sad when I came to the end of the zucchini and couldn’t slice up anymore, lol

These delicate chips take a bit of time to make – honestly, waiting was probably the worst part of it. It’s extremely simple but having to wait for them to finish crisping up was torture! I just wanted to eat them immediately!

Easy Oven-Baked Zucchini Chips
Prep Time
10 mins
Cook Time
2 hr
Total Time
2 hr 10 mins
Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!
Servings: 50 chips
  • 1 large zucchini
  • 2 tbsp olive oil
  • Kosher salt
  1. Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
  2. Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
  3. After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
  4. Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
  5. In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
  6. Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
  7. Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
  8. Let cool before removing and serving.
  9. Keep in an airtight container for no more than 3 days.
Recipe Notes

**Updated March 5, 2017**

Here is the video for the recipe if you are a visual person.

I have figured out why some people have said this recipe didn't work for them and/or why it sticks to parchment paper and/or why their chips are soggy. I re-tested this recipe again and it worked out for me if you follow instructions 100%.

  • Thinly sliced zucchini rounds is a must. If you watch the video, you will see I used a mandolin slicer.
  • You must use paper towels to press out excess liquid. This is key.
  • You must lightly oil the zucchini chips.
  • You must bake the zucchini chips at 225 degrees Fahrenheit until you see that most liquid/oil has cooked off. The reason why some people have said it sticks to parchment paper and/or the chips are soggy is because you didn't cook them long enough. Once the oil has cooked off completely, the chips will crisp up and not be soggy, therefore it won't stick onto the parchment paper.
  • It might stick to your parchment paper because you are trying to remove it from the oven too quickly and not giving it enough time to actually crisp up.
  • You also should let it cool on the parchment paper for at least 10 minutes before trying to remove it from the parchment paper.
  • Patience is key in this recipe :)

There is an affiliate link within this post.


Posted on August 06, 2012

Leave a Comment

Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

Your email address will not be published. Required fields are marked *

  1. Kelley Shope
    08/30/2016 at 6:18 pm

    These are baking in my oven now. I think I sliced them between 1/8-1/16″ but I forgot to pat them dry with paper towels. I brushed on a combination of Meyers lemon olive oil, a little garlic salt and a little bit of Italian seasoning. They smell good, but don’t seem to be drying up very well. Hmmm. They still have about 45 minutes to go though. I’ll post again, if it comes out good!

  2. Nancy Umstead
    08/31/2016 at 5:55 pm

    All Better! I could not get into the one on making the duster, it brought up that message of a malicious site. So I just deleted the entire email. When I saw your latest in my inbox, I opened it and so far, all is fine. Thought I would comment from here so you would know all is ok.
    Thanks – I look forward to more!

    • Julie
      09/01/2016 at 7:19 am

      Hi, thanks for the note, Nancy! What duster are you talking about? I need to investigate :)

  3. tanvel
    09/05/2016 at 2:22 pm

    I sprinkle crushed oregano on them too.

  4. Debbie
    10/26/2016 at 10:47 pm

    Yes! California is blessed with many Farmers Markets and CSA. I agree we should not take them for granted but support them and the hands that labor, so we get farm to table freshness.

  5. Tammy
    10/28/2016 at 12:44 pm

    Hi, I am making the Zuchini chips right now. Do you think broiling them would still come out crispy and take less cooking time?

    • Julie
      10/28/2016 at 8:53 pm

      In my experience, low and slow is the way to go :)

      • Tina Jones
        05/29/2017 at 1:31 pm

        Can I use foil? I don’t have any parchment paper

      • Julie
        06/01/2017 at 8:11 am

        You could use foil but I would spray it down really well with oil because foil still has a tendency to stick for things like this.

  6. Maurice A Pelletier
    11/21/2016 at 9:26 am

    I do them on my BBQ grill. 2 zucchini’s slice 1/8 thick put in zip-lock bag,add olive oil shake to coat then add garlic powder &onion powder/flakes.shake very well to coat all.Heat grill on HIGH add slices to grill cook for 3to4 minutes flip over and sprinkle Parmesan cheese on all.close lid cook for 3to 4 minutes. Remove to serving platter.ENJOY

  7. Chrissy
    12/18/2016 at 1:23 am

    These chips are fucking bomb.

  8. Shifa
    01/02/2017 at 6:01 am

    Cannot wait to try these – thank you for sharing :)

  9. Jeremy Alexander
    01/07/2017 at 11:06 am

    I like the recipe, but I just wish I could get them without the story. No offense, but what you buy at Costco doesn’t hold a ton of interest for me.

    • Julie
      01/07/2017 at 1:12 pm

      I didn’t *force* you to read the story. You did it all by yourself and subjected yourself to a disinteresting story. If you didn’t care for a story, all you had to do was scroll down to the page, grab the recipe, and leave.

      • Dee
        01/10/2017 at 10:37 pm

      • CJ
        01/18/2017 at 6:40 am

        People are ridiculous.

      • Randy
        01/19/2017 at 3:03 pm

        What an asshole. Here you are posting recipes for people, taking the time out of your day to share something with someone, and this is what you get.

        I loved reading the story BTW. :)

      • Julie
        01/19/2017 at 9:57 pm

        Thank you :)

      • Robin
        03/25/2017 at 10:16 am

        Clearly that person doesn’t understand the point of a blog….or do much internet recipe browsing 🙄
        Great recipe! I have made them before so I made a seasoning mix of onion powder, garlic powder, crushed red pepper flakes, fine sea salt & dried parsley.

        And yes, low and slow & patience is the key! 😊

      • Julie
        03/26/2017 at 8:58 am

        Love the idea of those seasonings!

    • lori
      02/27/2017 at 2:26 pm

      Wow troll much? Great recipe, great story.

    • Lynne Campbell
      03/11/2017 at 5:45 pm

      Julie … thanks for sharing … love the recipe and interesting story … I’m astounded at some people’s manners ..l keep up the great work !! 👍

      • Julie
        03/11/2017 at 6:16 pm

        Thank you! I appreciate it :)

    • Phil
      03/26/2017 at 9:31 pm

      Jeremy…here’s an idea, scroll down to the recipe like I did instead of being a hateful troll.

    • Shelli
      04/08/2017 at 1:52 pm

      It never fails – anytime you see or hear the phrase “no offense, but…” you just know something nasty, rude or completely uncalled for is about to follow. Don’t ever take it to heart, Julie. Most of us are highly appreciative of your efforts, and the fact that you share – FOR FREE –
      the results of them.

  10. Dina
    01/12/2017 at 2:49 pm

    I made the easy oven baked zucchini chips. My husband loved it, and I love looking for healthy recipes. I wanted to ask you advise on what I should do next time I make it, it took 4 hours to bake and only some became crisp and some were still soggy. Should I try doing it one 350 instead of 225. I also sprinkled on garlic powder instead of salt

    • Julie
      01/15/2017 at 9:20 am

      I haven’t tried it at a higher temperature but you can certainly try that! Maybe lighten up on the olive oil too cause I know that sometimes can cause them to be too soggy if there is too much on there.

      • Libby Stanley
        01/28/2017 at 4:50 am

        I just tried another recipe for these from another site that used a higher temp – one minute they were not done the next burnt to a crisp. I’m trying your recipe tomorrow and think it should work much better.

      • Julie
        01/28/2017 at 6:31 am

        Great! I hope it works for you. Low and slow is the trick :)

      • Diem
        03/25/2017 at 11:48 pm

        I just made these. If they are sliced thinner it only takes 45 or so. The thickness makes a difference. My mandoline only had 1.5 mm or 3mm, not 2…so I chose the 1.5. Definitely go easy on the salt. Thanks for a great recipe!!! I’m here because of Nom Nom Paleo.

      • Julie
        03/26/2017 at 8:59 am

        Thanks for letting me know! I love Michelle’s blog.

  11. Paiton
    01/23/2017 at 4:25 pm

    Hello! Great idea, had it with the husband and kids and they loved it! Just wondering, how many calories though would you say there are in this recipe?

    • Julie
      01/23/2017 at 4:38 pm

      I’m so glad your family loved it! I don’t give nutritional values on recipes because I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.

    • Tracy Knight
      02/20/2017 at 5:48 pm

      You can figure out nutritional information at this site (if you know how much zucchini you used): And I believe My Fitness Pal allows you to ‘build’ recipes in their app which could give you nutritional info.

      • Geraldine Johnsoncc
        06/24/2017 at 5:30 pm

        Could you make eggplant chips like that?

  12. Leslie
    01/26/2017 at 2:17 pm

    Hey Julie! I am going on a road trip tomorrow and think I’ll make these as a healthy option. Question — do you think instead of putting olive oil on them, I could you the olive oil / coconut oil spray? (the stuff that people usually spray on the pan so things don’t stick.) I figured it would keep them uber light :)

    • Julie
      01/27/2017 at 7:36 am

      Yes, definitely!

  13. Che
    01/27/2017 at 1:00 pm

    Amazing. Thank you for the recipe (and the story ;)) could you make these without the olive oil?or is that key to this recipe?

    • Julie
      01/28/2017 at 6:33 am

      You definitely need the olive oil in this recipe. It’s what crisps up the chips!

  14. Sharon
    01/28/2017 at 3:21 pm

    I got a pan of these in the oven right now. Made a seasoning blend of onion powder, garlic powder, smoked salt, sweet Hungarian paprika, fresh ground black pepper and a little bit of Stevia. I like BBQ chips…lol. They smell great. You are right about waiting for them. It’s definitely the hardest part. Thank you for this healthy snack idea. I hope mine looks as good as yours when they are done.

  15. Caitlyn
    01/29/2017 at 11:06 am

    Is there anything else I could use instead of oil to make them lower calorie? I have a fear of oil which sounds silly but I can’t have it on any of my foods so could I still make these or not?

    • Julie
      01/30/2017 at 10:24 am

      I don’t think they’d crisp up if you don’t use oil.

      • Sue
        02/26/2017 at 2:36 pm

        This looks so good, I use a lot of cooking spray versus liquid oil and it is available in olive oil version. I might try that so I don’ get too heavy-handed with liquid olive oil. I’m looking forward to trying this recipe.

    • Vanessa Finney
      07/19/2017 at 11:50 pm

      Caitlyn, I’ve been shopping for countertop ovens lately, and one of them has an attachment called the air fryer, where you can make vegetable chips without oil. it might be a Cuisinart.

  16. Amanda
    02/07/2017 at 1:18 pm

    Anyone add diff seasoning to it? And can you do this with other veg?

  17. Brittany
    02/09/2017 at 1:33 pm

    If I use aluminium foil instead of parchment paper would that effect the chips any do you think?

    • Julie
      02/11/2017 at 8:57 am

      I haven’t used foil for these but I think they might end up sticking.

  18. Maxine
    02/12/2017 at 11:41 am

    One of my children was just diagnosed with ulcerative colitis. We’re trying hard to control the symptoms with diet and these are all approved ingredients for him! This will be the closest thing to a chip he’s been able to have in several months and we are most grateful to you! Thank you!

    • Julie
      02/13/2017 at 6:18 am

      Aww this makes me so happy to hear!

  19. Ria Swift
    02/18/2017 at 11:52 am

    Skip the story. Not that interesting. The recipe is about the food, not you. I don’t get it.

    • Julie
      02/18/2017 at 3:02 pm

      You don’t have to “get it.” It’s a blog. My blog, actually. I can write whatever I want. If you don’t want the stories..scroll right on down to the recipe. No one forced you to read the story.

      • Paula
        04/10/2017 at 10:58 am

        No good deed goes unpunished, Julie. (Fwiw, I enjoyed your story! 😉) Thanks for blogging on food and giving the rest of us a forum to get great recipes and chat about these tasty treats. Keep it up!

      • Julie
        04/11/2017 at 7:37 am

        Thanks so much :)

      • Lisa
        04/14/2017 at 6:08 pm

        This is how blogs work, people! A nice person, a little story, a fun recipe, the end. If you don’t like it, buy a cookbook. Until then, feel free to scroll straight to the recipe.

  20. Dawn
    02/20/2017 at 1:26 pm

    Love these chips. But I’m missing one thing – how many chips to a serving size? Trying to figure out my calories. Thanks!

    • Julie
      02/21/2017 at 7:31 am

      Lol, I actually ate all the chips in 1 serving so I’m probably not much help.

  21. Paula
    03/19/2017 at 5:57 pm

    Which side of parchment paper goes up the shinny side or the dull side that is Which side does the food sit on

    • Julie
      03/20/2017 at 9:39 am

      Hi, I don’t think parchment paper has a shiny or dull side. I know aluminum foil does but my parchment paper doesn’t have different sides.

  22. Rachel
    03/20/2017 at 12:02 pm

    Just made these and love them! Followed the recipe exactly and had no issue. Thank you!

    • Julie
      03/20/2017 at 12:45 pm

      Great to hear!! Thanks for the feedback :)

  23. Michelle
    03/24/2017 at 3:55 am

    I learned a little trick tonight bakimg with zucchini to help with the moisture. After laying them on the paper towel to lightly sprinkle salt over the slices and let set for 10 minutes. The salt helps draw out the moisture. Then blot with towel. Hope that helps. I’ll be making these this weekend for sure. Thanks for the great recipe Julie!

    • Julie
      03/26/2017 at 8:57 am

      Great idea!

  24. Joni
    03/26/2017 at 2:17 pm

    My husband is on a low carb diet, so I was extremely excited to find your recipe. He misses his crunchy snacks, so these will be great! Have a batch in the oven right now. Thanks so much!

  25. Jodi
    03/26/2017 at 4:29 pm

    Thanks for the recipe! I’m about to make some now! Hoping they turn out right!

  26. Samantha Alvarez
    03/29/2017 at 12:08 pm

    What is the nutritional information?
    Carbs, fat, protein, etc.

    • Julie
      03/31/2017 at 7:38 am

      Unfortunately there are many reasons as to why I don’t post nutritional information on my recipes, one of which is that I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.

  27. linda
    04/01/2017 at 3:49 pm

    I wonder if you sprinkled salt on them and let them drain, if that might help them cook faster. I really can’t wait to try these.

    • Julie
      04/03/2017 at 6:01 pm

      That would be a great idea!

  28. Amber
    04/01/2017 at 5:58 pm

    Found your recipe and I’m quite excited to try it! Potato chips are my downfall so I’m hoping this can take their place! I don’t have a mandolin so I had to cut by hand and hope for the best! Using Himalayan pink salt instead of kosher. They should be done about half way through the hockey game tonight! Can’t wait!

  29. Janet Paula
    04/03/2017 at 5:05 am

    Do you oil one side of the zucchini or both sides? Thanks.

    • Julie
      04/03/2017 at 6:02 pm

      I did one side.

  30. Lisa
    04/05/2017 at 12:51 pm

    I found nutrition info on a app that gigs a carb out of 3.6g per serving fiber 1.3g calories 15.2. 4 servings per rerecipe using 1 medium cucumber according to app. I am making tonight, will post results

  31. Cathy Mathis
    04/10/2017 at 6:17 pm

    First, thank you for sharing ! I am a veggie addict who has to be very careful with a healthy low fat diet yu have receipes that I really get excited about.

    • Julie
      04/11/2017 at 7:37 am

      Thank you! I’m glad I have recipes for you :)

  32. Margie Barnes
    04/11/2017 at 10:26 pm

    So easy and fun to make. I used my oil mister instead of brushing it individual and worked out perfectly. I had some beautiful basil infused olive oil and it went wonderfully. The only problem I had even with my mandolin is getting the slices even. I guess I need more practice. Thanks for the recipe!

  33. Lindann
    04/14/2017 at 5:12 pm

    Can’t wait to try them

  34. Melissa
    04/14/2017 at 8:08 pm

    I was wondering if it would be okay to use tin foil instead of parchment paper? If not, what is the benefit to parchment paper? Thanks!!

    • Julie
      04/15/2017 at 11:17 am

      I haven’t personally used foil before but I believe someone did try and it stuck. I have always used parchment paper just because of its nonstick qualities.

  35. Fritzann Johnson
    04/19/2017 at 3:24 pm

    I so want to try this. I love the veggie chips especially the okra, beets,and green beans.

    Do you think that this recipe would work in a dehydrator?

    I usually make Apple chips in the stand dehydrator. Use the mandolin and slice it on number 1-2. Soak in 1/2 cup lemon juice and 2 qts of water. Place on drying racks and flavor with cinnamon & sugar, sea salt, powdered sugar, or even chili powder. Dehydrate over night or check to see if crispy.

    My son will eat them until he is stuffed tired if I will let him.

    I miss the farmers markets my home town in Texas had, but there are several fruit stand/markets in the town I live close to now (still Texas). We always had a huge garden growing up and my husband and I have a reasonable sized garden now.

    Thank js for the wonderful story.

    • Julie
      04/20/2017 at 11:04 am

      Yes, I think it could work on a dehydrator but I haven’t tried it myself so I don’t know the settings or how to even tell you to proceed. I guess the only thing is – slice it thin like you would any chips that you want to make in a dehydrator!

  36. Shelley
    04/25/2017 at 1:37 pm

    Hey Julie! Thanks for the awesome recipe! Mine were very uneven and I think my oven might have been at fault! However my husband loved them and even ate the burnt and soggy ones! Ha ha ha! I was determined to be meticulous with the directions because I really wanted these to work for my son’s Letter Z snack for preschool. But alas, not all ovens or cooks are created equal!
    Yours were beautiful! Well done on such a great recipe! Thank you again and have a great day!

    • Julie
      04/26/2017 at 6:26 am

      Aw haha, thanks for letting me know and I’m glad yours partly worked out!

  37. Lynn
    04/30/2017 at 6:51 pm

    I too, love zucchini chips. However I have tried this recipe a couple of times and always find the chips shrink to the size of a nickle and are over-browned. Is the oven hotter than the temperature control; am I safe to just take them out earlier?

    • Julie
      05/01/2017 at 7:47 am

      Some ovens can vary on internal temperature vs. what the dial says. The best way to ensure that your oven is at the right temperature is for you to buy an oven-safe thermometer and keep it inside the oven to see if the temperature is truly what the dial says. Yes, you are safe to take them out earlier as soon as you see that they’re crisped up and browned.

  38. Kimberley
    05/15/2017 at 7:16 pm

    How did you get them so golden in the recipe photo? Mine always turn out very dark, like in the video. Just wondering if there was something different about the photo version? Thanks!!

    • Julie
      05/17/2017 at 8:09 am

      I honestly couldn’t tell ya! When I made them the first time, they turned out golden like the photos but then when I made them in the video, they turned out a bit darker! I think it depends totally on oven rack setting and the type of olive oil used.

  39. Karhi
    05/29/2017 at 8:07 am

    I am gonna try these looks yummy…ty

  40. Cheryl
    05/30/2017 at 11:18 am

    Sounds good

  41. Madeline
    06/09/2017 at 6:46 pm

    I was sure to slice them very thin and make sure they were dry b4 cooking them. Just took them out and they r great!

  42. kimberly
    06/13/2017 at 11:17 pm

    Trying these out tonight – the photos are beautiful! I actually just scrolled down to the recipe but after reading that jerky comment I decided I WANTED to read the story! haha

    • Julie
      06/14/2017 at 8:42 am

      Haha :) well at least you are capable of scrolling and don’t mind it!

  43. Sarah
    06/19/2017 at 10:54 pm

    Could I used by dehydrator to make these instead of the oven?

    • Julie
      06/20/2017 at 9:48 am

      I haven’t done this before in a dehydrator so I can’t give much direction on that but yes, you can make these in a dehydrator if you prefer that to an oven!

  44. Marie
    07/05/2017 at 2:04 pm

    Can u freeze zucchini like the bread or raw zucchini I have so much and it’s just not getting ate fast enough I just can’t cook it fast enough my counter is cover with zucchini I can’t give it away fast enough either lol

    • Julie
      07/06/2017 at 7:57 am

      Yes, if you vacuum seal it, you can freeze zucchini. I’ve tried it and after I defrosted it, it was like the day I bought it!

  45. Lee King
    07/17/2017 at 8:18 pm

    Thanks, I must try! ♫

  46. terrie ridenour
    07/18/2017 at 3:44 pm

    These looked so good. To they stay crisp for the three day. It sounds like it’s dehrating them

  47. Peggy Atkinson
    07/20/2017 at 6:49 pm

    Would this work in an air fryer?

    • Julie
      07/22/2017 at 8:00 am

      I honestly have never used an air fryer before so I can’t tell you :(

  48. Leah
    07/21/2017 at 12:40 pm

    Thank you so much for posting this recipe-with so many zucchinis coming from my CSA, we are struggling to eat them. But we always need snacks! The recipe came out great for me. I put on a bit of salt and let them sit for 30 minutes to sweat before popping in the oven. :)

  49. Judy
    07/22/2017 at 9:48 pm

    Z chips look good. Going to try and make some..ty

  50. Amy Ryder
    07/24/2017 at 7:27 am

    What kind of mandolin? Looking for recommendations!

    • Julie
      07/24/2017 at 7:33 am

      Hi, if you read the notes section, I linked to the mandolin slicer that I used.

1 4 5 6
Back to Top