One woman's adventures in cooking for her Dutch-American family.

Monday, September 5, 2011

Zucchini Chips

Meal planning has gotten to be even more fun now that Pinterest allows me to have basically a visual cookbook. This is one of the first recipes I tried: zucchini chips.

  • 4 small zucchini or 1-2 large zucchini
  • olive oil/cooking spray
  • salt (or garlic salt, or dill weed, however you want to season your chips)

1. Clean and trim the zucchini.

2. Use a food processor (or very steady hand) to slice zucchini in thin even slices. I'd definitely recommend the smaller zucchini so you don't have to worry about seeds or trimming the sides to fit your food processor.
 3. Brush olive oil on parchment paper (spray with cooking spray. Then place the zucchini slices very close together. They should touch, but not overlap.
 4. Spray or brush with oil again and then lightly season with the flavor of your choice. I liked dill week the best. Hubs like the garlic ones. Season lightly because the flavor will intensify as the chips dehydrate.
5. Cook at 170 degrees F (as low as my oven goes) for 3-3.5 hours. The chips should be crunchy when ready. If they are still a little soft, keep checking them every 15 minutes.

 6. Enjoy!
Garlic zucchini chips
Dill zucchini chips.

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