Crispy Zucchini Chips

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We’ve been getting tons of zucchini from the garden and some as big as baseball bats – speaking of baseball – did you watch Hunter Pence’s first game back in the Giants lineup. In that game they beat the Washington Nationals 5-3 @ AT&T park in San Francisco. Hunter Pence is my favorite baseball player. I got an autographed photo of him when I went the Opening day game there. That was also the day I went to ORACLE Arena to see Spurs@Warriors and a game Steph Curry and Thompson shared 13 three pointers and the Warriors 70th win of the season. It was a great day.

You know how sometimes I connect sports and food? Then I get lost and I can’t get back to the food. Well, it just happened again!

Ok, so back to the zucchini. We were getting kind of burnt out on zucchini bread and wanted another zucchini recipe… What else could we do with zucchini? My mom looked up a recipe for zucchini fries. Not yet. Finally, we found something perfect. Zucchini chips.

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Zucchini chips were just what we wanted. We had zucchinis that were too big, and some regular sized zucchinis we got were perfect. Incredible. Outstanding. I couldn’t wait to try the chips.

They taste like heaven. It is a little bit salty and just the right amount of crunch. My taste buds reacted like it was the best thing in the world. The texture is just about the same as chips and crackers.

These chips would be good with a barbecue or as a side. And, of course, you can eat them plain from the oven. Mmmmm.

ZUCCHINI CHIPS

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INGREDIENTS

Zucchini

Olive Oil

Salt
INSTRUCTIONS 

Preheat oven to 250 degrees F.

Line cookie sheets with parchment paper.

Wash zucchini and slice off the ends.

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Thinly slice zucchini. If you have a mandoline this is best but otherwise try to make them as thin as you can for chips.

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Lay out on parchment paper.  You can have them touching each other but don’t have them overlapping each other.  They will shrink a lot while cooking.

Brush with olive oil.

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Sprinkle lightly with salt.

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Bake for 2-3 hours (yes, hours!) depending on how thin you have sliced them.  Check often starting at around 1 hour and 45 minutes.  You do want to let them get crispy.

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Enjoy!

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2 Comments

  • hopeforeoe
    August 2, 2016 5:56 pm

    Yum!

  • Kitaka
    August 2, 2016 7:19 pm

    This is a delicious idea. I am adding it to my recipes. I don’t think I would ever get tired of zucchini bread. 🙂

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