Wow, I've been neglecting this site lately! Between work picking up and starting to plan for a fall garden, I've been very busy. But I'm back to share what I'm doing with all the excess zucchini that I have, aside from making zucchini bread (which is also a great option: https://www.sarahshomemadeharvest.com/post/sour-cream-bread . These chips are super easy to make, good for you, and (if sliced thinly enough) do get a good crisp like a regular chip. Just note that these are best eaten on the same day, otherwise they won't be as crispy.
Bonus tip for excess zucchini: shred about 2 cups worth and store in freezer bags to use in vegetable soups, fritters, or zucchini bread. Probably best to defrost first as there will be lots of liquid lost in the process.
Ingredients:
1 medium zucchini
2 T olive oil (just enough to coat the chips)
salt/pepper to taste
Any seasonings you want: I used about 1/2-1 tsp each of garlic powder, dried oregano, and smoked paprika. Any savory flavors or fresh/dried herbs will work here as zucchini has a neutral flavor profile.
Optional Dipping Sauce:
1/2 cup of regular plain yogurt or Greek yogurt
1 tsp lemon juice and 1 tsp lemon zest
1 T fresh chopped dill
1 T fresh chopped parsley
salt/pepper to taste
Instructions:
1) Using a mandolin or sharp knife, slice the zucchini into coins as thinly as possible (1/8" or less). Place into a bowl.
2) Add the olive oil and seasonings. With clean hands, make sure the seasoning is evenly distributed on each chip.
3) Place your chips on a baking sheet using a rack so the chips can heat on all sides and crisp up.
4) Place in a low oven 250 F for about 2 hours (could be longer if your chips are a bit thicker) checking frequently so they don't burn.
5) Make the dipping sauce while the chips are in the oven so the flavors have time to come together.
6) Once the chips are done to your liking, remove and eat immediately.
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