Friday’s Yummy: Zucchini Chips

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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!

Seriously.

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
  • Foil
  • 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.
  • Zuchini

Here’s what you do:

  1. Preheat oven to 425*F.
  2. Line your baking sheet with foil.
  3. 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.
  4. Spray foil with nonstick olive oil spray. (This is so they don’t stick.)
  5. Put zucchini on the sprayed foil in one layer.
  6. Spray zucchini with nonstick olive oil spray (This is so the spice sticks to the zucchini.)
  7. 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.
  8. Flip the rounds over and repeat steps 6 and 7. We don’t want food with flavor only on one side, do we?
  9. 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.
  10. 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?

#fridaysyummy

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About Court

I spend a lot of time on the pool deck and making treats in my kitchen amongst other things.
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4 Responses to Friday’s Yummy: Zucchini Chips

  1. Looks delicious… and worth trying! Yum.

  2. What?!! YUMMMMMMMMMMMMMMMMMMM!

  3. Pingback: Compilation of Yum | baking in my bathing suit

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