Zucchini Chips

Need something to do with all of that fresh zucchini in your garden? I highly recommend you try this simple recipe for homemade Zucchini Chips! Simple to make and baked in the oven, these are a light, fun snack!

Every home gardener needs a few great zucchini recipes in their repertoire! For more great ways to use up that summer zucchini, check out these Zucchini Cupcakes, Zucchini Fritters, or Baked Zucchini Fries!

Zucchini Chips

Is there anything better than growing and harvesting your own zucchini and then turning that produce into a treat that’s loved by the whole family? We’re finally entering into prime zucchini-picking season, so if you’ve found yourself buried in fresh zucchini, you’re definitely going to want to try out this simple recipe for zucchini chips! They’re surprisingly simple to make and are a great light snack!

I often stick to baking my zucchini into sweet treats (like my Zucchini Bread), but recently I’ve been craving lighter, less sugary treats, and these zucchini chips certainly hit the spot. They are light, paper thin, crispy as potato chips, and you only need a handful of ingredients! My favorite thing is they’re just as addictive as some of my favorite high fat favorites (looking at you, potato chips and fried pickles!) but so much lighter! Let’s get to this super easy recipe!

How to Make Zucchini Chips?

• Start by slicing your zucchini into thin slices, about 1/8″ thick.
• In a large bowl, whisk together olive oil, salt, pepper, and smoked paprika (if desired). Feel free to experiment with different spices!
• Toss zucchini in olive oil mixture, then spread in an even layer on two parchment paper lined baking sheets.
• Bake on 225F for an hour and a half to two hours (the time varies depending on the exact thickness of your zucchini slices. Keep an eye on them and add more time as needed, they should be nice and crisp as soon as you remove them from the oven!).

Tips for Making Zucchini Chips at Home:

• It’s very important that all of your zucchini slices be the same thickness. Otherwise, you run the risk of over-cooking and burning some while others on the same tray remain soggy. I highly recommend a mandolin slicer for consistent slices.
• When placing your zucchini chips on the baking pan, make sure to space them so they are not overlapping. The zucchini slices will shrink up in the oven, but if they are just piled on your baking pan you won’t be able to get them to cook properly, so give them some space!
• I do recommend using two pans to cook all of your zucchini at one time, since the bake time is so long. If your oven does not bake evenly, pause halfway through baking to rotate pans.

Zucchini chips are easy to make, but pay attention to these simple tips for perfect results every time!

How Should I Season My Zucchini Chips?

In this recipe I call for just salt, pepper, and an optional sprinkle of smoked paprika. However, feel free to experiment to make chips that suit your own personal palate! I’ve found that a pinch of chili powder makes an excellent addition! Keep in mind that a little bit of seasoning goes a long way!

Looking For More Great Summer Recipes? Try These!

• German Potato Salad
• Summer Cobb Salad
• 5 Minute Mango Salsa

Zucchini Chips

Need something to do with all of that fresh zucchini in your garden? I highly recommend you try this simple recipe for homemade Zucchini Chips! Simple to make and baked in the oven, these are a light, fun snack!

• ½ lb zucchini (sliced into thin, ⅛” thick slices)
• 1 Tablespoon olive oil
• ½ teaspoon Kosher salt (plus more to taste, as needed)
• ¼ teaspoon Freshly cracked black pepper
• ⅛-¼ teaspoon Smoked paprika (optional)

1. Preheat oven to 225F and line two cookie sheets with parchment paper. Set aside.
2. Slice your zucchini and thoroughly pat slices dry with paper towel.
3. In a large bowl, whisk together olive oil, salt, black pepper, and paprika, if using.
4. Toss zucchini slices in olive oil and stir until all slices are coated with olive oil.
5. Transfer zucchini slices to prepared cookie sheets. Be sure to space evenly over baking sheet so that no slices are overlapping.
6. Transfer both baking sheets to 225F oven and bake for 1 hour and 15 minutes to 2 hours. Once your slices have been baking 1 hour and 15 minutes, be sure to check them every 10 minutes so they do not burn. Zucchini chips will be golden brown and crisp when finished.

If your oven does not bake evenly, rotate your two pans halfway through baking.

from The Recipe Critic https://ift.tt/2ZKqWYr