Freeeeeddommmm! I just took my last final (this quarter) and it is officially SPRING BREAK! I am flying home to beautiful Los Angeles to see my family, and I was hoping to get a nice tan going, but it looks like there will be some rain. It rained during my spring break last year too! Oh well. That just means I get to spend more time in the kitchen doing what I love best =)
I got up early this morning and popped these organic zucchini chips in the oven for a healthy study snack. You can cut them thinly with a knife, but it helps so much to have a mandoline slicer…I love mine and use it for all kinds of chopping. You can find them on Amazon for a decent price. I love making these chips because not only are they much healthier than oily potato chips, but you can spice them up however you want. I use just a little paprika, salt and pepper on mine.
Tips: Be careful with seasoning because the zucchini will shrink a lot and you will end up with very potent bites! Eat right after taking out of the oven, they get softer as they cool…
- 4 medium organic zucchini
- salt
- pepper
- paprika
- cooking spray
- Preheat oven to 230 degrees F.
- Wash, dry and thinly slice zucchini with a mandoline slicer or knife ⅛ inch thick.
- Spread zucchini slices out onto a parchment paper-lined baking sheet.
- Spray quickly with cooking spray, and sprinkle desired seasonings on top (be careful not to use too much as stated above in the “tips”).
- Bake for about 1 and ½ hours, making sure to check on them every 10 minutes after about an hour.
- Eat immediately after removing from oven for maximum crunchiness, they tend to get softer as they cool (can reheat).
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This makes me wish I would have bought that zuchinni at the grocery store a few days ago!
I had to chuckle with all those zucchini pictures. There like an army of zucchini! I think it’s a great idea to make them into chips. I wish I thought of that!! I am going to write this recipe down and place on my fridge so I remember! Have fun going home! I’m sure LA will be a lot nicer than SF. Were suppose to get rain all next week!! Blah!!!
I have been seeing all sorts of veggie chips popping up over the Internet lately, but these are the first Zucchini chips! I love zucchini, and I imagine that these would be great, and probably delicious to dip in hummus or something too!
Yum, I would love to have these with some hummus, great idea for next time!!
These look fantastic! I’d love to make this with a lemon dip of some sort! YUM!!!
Also– as a PS: you’ve been added to my SF Foodies links!!!
Hi Sandy! Thank you so much, I am always happy to meet new SF bloggers. Your blog is awesome!
Keep up the great work <3
Hi Kristi! Congrats on Spring Break! Enjoy L.A. and seeing family!
I recently nominated you for the Versatile Blogger Award! I’m so glad to have found your blog and I enjoy reading your recipes cooked from your tiny SF kitchen! You can find more info here: http://www.sweetandsaltysf.com/2012/03/marthas-perfect-macaroni-and-cheese.html
Jackie, thank you very much, how sweet of you to think of me!
Ooh, I’ve made brussels sprouts chips and kale chips, but not zucchini chips yet! Will have to do something about that
thanks for the inspiration!
This is such a deliciously great idea! It’s a great replacement for chips (my weakness!), and it’s easy to make. I’m absolutely making these this weekend, gotta get ready for swimsuit season! Enjoy your Spring Break, hopefully you won’t get too much rain!
I’ve got to give this a try!
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Almost any veggie “chippy” is good. Must try these. Was thinking some kind of cheddar cheese flavoring would be perky on top. Anyone know of a cheddar cheese salt or seasoning??? Think I will be off to Safeway in search. Oh, what about some packaged salad seasonings add to the top? Would have to be
just a small amount after a spray of Pam…. just guessing … thoughts?
Great recipe! Will be linking back to this in my post tomorrow.
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