Zucchini Chips 6


ZucchiniChips

 

UPC’s Zucchini Chips

These delicious chips are an excellent way to enjoy your various favorite dips, mustards, dressings, and anything else you may be looking to eat. And if you’re looking for a bit of variety, almost the same recipe which produces Zucchini Chips can be used with sweet potatoes, carrots and parsnips to make a melange of garden vegetable chips, ready to be consumed with everything from your Game-Day Rutabaga Coconut Cream sauce to the Avocado Cranberry Sauce. Hmmm… Rutabaga Coconut Cream Sauce… That’s a good idea! I think I’ll have to put up a post on that sometime later this week!

Zucchini is not just good for Zucchini Boats! Zucchini is in season right now, which makes now the perfect time to pick up several large zucchinis and experiment with them. There are a myriad of ways that they can be eaten; today’s Zucchini Chips are only one of them. At some point, I’ll get around to sharing the ten thousand different ways that we ate zucchini while I was growing up. They grow very fast, and fully ripen in a few days, so for a family with garden space, these are the ultimate garden vegetable!

UPC’s Zucchini Chips; What you’ll need:

  • 2-3 Large Zucchinis, sliced (the larger, the better!)
  • Salt and pepper
  • Olive Oil
  • Optional Flavors: Oregano, Basil, Garlic, Paprika

Note: You’ll need Parchment Paper to bake them on, or the bake time will be approximately 3 times as long.

Prep time: 5 minutes
Bake time: 2-3 hours
Serves: 2-6

1. Pre-Heat the oven to 250 degrees.

2. Slice the zucchinis to about 1 cm thick (a little less than 1/2 inch).

3. In a mixing bowl, add the Zucchini, salt/pepper, and olive oil and toss thoroughly.
Note: Do not use very much salt – the chips shrink during baking, and concentrate the spices you add.
Also Note: Add any of the optional flavors that you’re using in this step.

4. Carefully lay each zucchini slice onto the parchment paper in a bake pan so that none of the slices are overlapping.

5. Bake for at least 2 hours, and as much as three hours.

6. Flip the zucchini slices about once each hour.

Optional:
I baked my zucchini chips at 350 for the first 20 minutes per side on an oiled baking pan. This darkened the slices, adding a crisped flavor to them which I enjoyed a lot! This step is not necessary if you like your zucchini chips to be a lighter color, or if you don’t like the crisped flavor.

Questions:

  • What will you add to your Zucchini Chips?
  • Is there a family zucchini recipe that you use every year when zucchini is in season?
  • Is there a special dip or sauce that you like to make to go with your zucchini, carrot, and sweet potato chips?
  • Do you like your zucchini chips to be hot and spicy, or lightly salted?
  • Do you have any parties coming up? What are you planning to make for them?

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