Since I have been avoiding a whole lot of unhealthy food this month, I have been trying to find something that will satisfy my craving for a salty and crunchy snack. I made homemade kale chips and ate the whole pan, but those are so delicate and crumbly you couldn’t possibly dip them in anything, and I really wanted something that resembled a chip. That’s when I discovered there’s a thing called zucchini chips. Holy crap. I’ve never heard of these before and was so excited since I had a gigantic zucchini sitting all alone at the bottom of my crisper drawer. I made these last night and ate the whole pan full (that’s how I roll). Even Josh tried some and liked them! They’re so incredibly healthy and delicious, and they satisfy that craving for a chip or cracker. They are also way more filling than a cracker ever will be, and provide vitamins C, A, calcium and fiber.
Most recipes I found online coated the zucchini slices in breadcrumbs and cheese, which I didn’t understand since I thought this was supposed to be a healthy chip? Then I found a website that simply baked them at a low temperature, with light olive oil and salt. Perfect! I ended up making a spice mixture since I like to add a little pizzazz to my veggies. You can omit the spices if you like, or add any of your own favorites. The zucchini slices shrink considerably, so what may look like enough food to feed a small family will soon turn into a small bowl of chips. I could easily eat an entire large zucchini so you may need to make a few batches if you are expecting company. I highly recommend using a mandolin for this, but if you don’t have one you can just use a very sharp knife to cut the slices as uniformly as possible so they cook evenly.