I keep seeing reports of people’s gardens and what they are producing. Not going to lie, I’m a whole lot of jealous that they’re able to do this because not only do I lack the space to do this, I also don’t have the time to properly devote to a garden right now. For various reasons, this makes me a sad panda.
In short order (if not already), people are going to be seeing a lot of zucchini and start wondering what to do with all that bounty.
Well I have an answer for them. Zucchini Chips!
I started seeing these fantastic, super low calorie, yummy treats being talked about on fitness and nutrition blogs that I was reading and then on Pinterest so I figured why not?
Here’s what you’ll need:
- Baking sheet
- Olive oil spray (or regular olive oil if you prefer)
- Spice of your choice, I used Stubbs Rosemary Ginger rub that I have in the cupboard or Emeril’s something or other. My point is, use what you like. I think I’m going to use Chili powder and garlic next.
Here’s what you do:
- Preheat oven to 425*F.
- Line your baking sheet with foil.
- Wash and thinly slice zucchini into rounds. When I say thinly, I’m talking 1/8 of an inch or so. I use a sharp knife. I’ve known some that use a mandolin slicer thingie. I don’t have one.
- Spray foil with nonstick olive oil spray. (This is so they don’t stick.)
- Put zucchini on the sprayed foil in one layer.
- Spray zucchini with nonstick olive oil spray (This is so the spice sticks to the zucchini.)
- Sprinkle a little of your spice on the zucchini. I won’t tell you how much it takes, this is a personal preference kind of thing, but use less than you think you’ll need as the chips bake down, the flavor gets more intense. And salty if it’s in there. Yum.
- Flip the rounds over and repeat steps 6 and 7. We don’t want food with flavor only on one side, do we?
- Put in the oven until browned and crispy. This will take between 15 and 30 minutes, maybe a little less, maybe a little longer depending on how thinly they were sliced. I start checking on them when I can start smelling them.
- Allow to cool, you’ll want to eat these fairly soon after eating them. As if I could stop you, they’re that good!
If there are any left over, you can store them in a sealed container or baggie in the fridge, but they don’t last too long in there before they get chewy.
What spice would you use for this?