When you love the crunch and salt of chips, but you’re trying to eat healthy, is there anything aside from a bag of Lay’s that will satisfy that hunger? The answer is Yes! Zucchini Chips! If you own a garden, chances are you have an ABUNDANCE of them right now and are wondering how to use them up! If you don’t have a garden, you’re going to want to get the grocery store to purchase a zucchini or two to make this crunchy side dish!
The two most important ingredients for this yummy recipe are:
- Zucchini
- Time – These take 2 hours at a low heat, so start them early in the afternoon.
When I found this recipe I was a little skeptical, but because I had the two important ingredients, I decided to try them for myself! I am totally won over!
Here’s all you do ~
Zucchini Chips
- Slice the Zucchini to the thickness of about that of a quarter. (I used my food processor and used the blade with the thickest slice and they were just right.
- Spray a cookie sheet with cooking spray.
- Lay the slices in rows on the cookie sheet.
- Spray lightly with cooking spray and lightly salt. (They shrink while they dehydrate in the oven and the salt taste will intensify, so don’t use too much.)
- Place in a 250 degree oven for one hour. Flip the zucchini over. Rotate pans.
- Bake for up to another hour, or until they turn light brown and crispy.
These are best served right away. The recipe says they will turn chewy as after a while. We didn’t get to test that part because I baked up one zucchini and we ate every bite!
Some tips:
- These shrivel up quite small, so make twice the amount you think you’ll need!
- It’s probably better to go a little thicker with the slices than too thin. They just might need longer to bake.
- Keep a watch on them after that first hour. Some of mine got a little too dark.
- Eat them right away.
I’m not one who loves weird snacks. Don’t even think about giving me a rice cake! I tell you that to emphasize that I thought these were just delicious! I bet sprinkling them with some grated Parmesan cheese would be an extra layer of deliciousness!
I served these alongside a pork tenderloin sandwich and it made a great side dish! They’d also make a great snack. I’m thinking children would never know they’re getting a helping of vegetables! What they don’t know won’t hurt them!
What’s the strangest vegetable you eat or have eaten as a snack or side dish?
Happy crunching!
RefreshHer 