Baked Zucchini Crisps (Chips)
This one zucchini has been staring at me from the kitchen counter every single day, daring me to decide how to use it before it decides I’m too late. (Yes, I just spoke for a zucchini:)).
Today was the day.
That zucchini is now a bag of chips.
These make an excellent healthy snack, crisp and tasty.
I don’t have a mandolin, so I cut it by hand. I think it’s time for a mandolin. This was a very large zucchini!
I found it much easier using a serrated knife because the skin was tough.
Just cut thin slices until you have enough to cover a baking sheet or 2 in a single layer of zucchini slices.
Store bought (or at least smaller) zucchini would probably look prettier since you’d get nice rounds, but you can’t argue with home grown quality!!
Toss the sliced zucchini with a small amount of olive oil, salt & pepper. I used my hands to make sure all the ‘chips’ would be evenly coated with just enough oil and spices. Use the oil and salt sparingly. I love fresh cracked pepper, so I used a fair amount.
Cayenne, cajun, or parmesan would all be yummy. You could also add a touch of honey or maple syrup (try it – it’s amazing!)
Spread the zucchini slices in a single layer on baking sheets. Place in oven heated to 170F.
Leave oven door slightly ajar to allow moisture to escape.
You are basically dehydrating flavored zucchini. The oil will help it crisp up.
After half an hour or so, use a thin metal spatula to loosen any pieces that may have started to stick to the baking sheet.
After this initial sticking, I had no problems with it. Every 45 – 60 minutes, I checked on them, shook them around and turned the sheets for even heating.
I did 2 baking sheets and my zucchini pieces were not paper thin (thanks to hand slicing), and it took under 3 hours to be finished.
They are crispy and the pepper gave it a nice little kick.