26 August 2014

The Zucchini Project: Zucchini Chips

Like potato chips, only better for you. I guess.  Whatever, these are delicious with beer.



Zucchini Chips

Serves 2-4

1 lb (about 4 cups) thinly sliced zucchini
¼ tsp salt
¼ tsp pepper
½ tsp olive oil
1 tsp white vinegar

Preheat oven to 230 degrees F.

In a medium bowl whisk salt, pepper, olive oil (if used), and vinegar. Add sliced zucchini and toss to coat.
Spread zucchini slices out in a single layer onto a parchment paper-lined baking sheet. Bake for about 1½ hours, making sure to check on them every 10 minutes after about an hour.

Eat immediately after removing from oven for maximum crunchiness. If they cool and get soft, reheat them in the microwave on high for 20 seconds at a time.


Pssst!: If you'd like to add some pep to your chips, use them as the base for this clever take on loaded nachos from The Betsy Life.