Guess what? You can turn almost any veggie into a chip this way.
Zucchini is particularly amenable to the process since it’s the perfect round shape and is easy to slice super thin.
It’s also a vegetable that tends to grow in spurts. You’ll notice a major glut at the farmers’ market one week, or if you belong to a CSA, your box will all of the sudden be stacked five-zucchini high.
That’s when slicing them up and throwing them oven will be the perfect approach.
INGREDIENTS
- 2 medium zucchinis, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- to taste sea salt
- to taste freshly ground black pepper
DIRECTIONS
- Preheat oven to 425 F.
- Place zucchini in a medium bowl and lightly coat with olive oil.
- Sprinkle garlic powder, salt and pepper over zucchini and mix until each slice is coated.
- Place zucchini on a lined baking sheet.
- Bake for 30 minutes or until crisp.
WHY WE LOVE THIS RECIPE
Leave the Lay’s on the shelf. Zucchini chips are the perfect alternative for when you’re craving something salty or need something to dip into guacamole or hummus. Zucchini is a good source of nutrients like manganese, vitamin C, and magnesium, and by baking the chips, you avoid adding unhealthy excess fat.
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