In the Kitchen
Recipe courtesy of Solana Nolfo, founder ofView the Recipe
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.
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.