Zucchini Chips

Am I too late?

When Sister Cox and I were planning our "from garden to Table' event, she was naming a bunch of things we could make from the garden to have on our taster table.

When she said Zucchini chips, I didn't know what she meant.

Then I saw a recipe the other day for some Very healthy ones.

Some recipes call for dipping it in milk and sprinkling Parmesan cheese and bread crumbs on it.

 Don't get me wrong. That sounds delicious!

 

However if you want a true "chip" on the healthy side to replace a potato chip craving...

well try these!

Baked Zucchini Chips

• 1 zucchini
• canola cooking spray
• seasoned salt, or other seasoning(s) of your choice

Preheat oven to 225 degrees.

 Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil.

Slice zucchini into thin medallions, about the thickness of a quarter. (You can either use a knife & a very steady hand, or a mandolin slicer.)

Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice. (A note on seasoning, however - use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated. It's better to end up under seasoning and add more later.)

Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out. One zucchini makes one serving (1/4 C. - 1/3 C. of chips depending on the size of your squash).

 

recipe courtesy of:

http://vittlesandbits.blogspot.com/2012/03/baked-zucchini-chips.html

 

So if you are lucky enough to still have a few zuchinni in your garden then get busy and try these.

If your garden has run dry, then save this idea for next year.