Before you know it, it will be time to plan your summer garden. And I will be doing the same but with a little trepidation (or a lot). You see, I’m not a very good gardener. I really can’t even be called a gardener. We’ve tried our hand at vegetable gardening for three years now. And every year I kind of give up about three weeks into it. I’m telling you all this for two reasons. First, because this year is going to be different! This is THE year I have committed to being a successful gardener come hell or high water (with the help of my green-thumb friend and neighbor and some new garden soil that will be chockfull of nutrients). And second, I will be planting zucchini. Why? Well, because everyone who plants a vegetable garden seems to always plant zucchini. So, I must as well. And if I’m successful, I’ll do what every other zucchini gardener does. I will give away a lot of zucchini. And I’ll make zucchini boats. And zucchini bread. And… Zucchini Chips!
Zucchini Chips are simple to make and take on a light, nutty flavor. A taste very similar to pumpkin seeds. But lighter. And simply tasty.
Pre-heat your oven to 225° F and cover a baking sheet with parchment. Set aside. Slice your zucchini about the thickness of a quarter using a sharp knife or mandoline. Drizzle LIGHTLY with olive oil and toss with your hands to make sure all slices are covered (A slight hand with the oil is the key here). Season sparingly with salt and any other seasonings of your choice. Pepper, garlic, chili powder or any herbs. I had some Za’atar seasoning a friend bought for me from the Savory Spice Shop. I am not an official sponsor of this shop, but if you like unique spice blends, you really need to visit their site. The Greek Seasoning is a MUST in every kitchen!
Bake at 225°F for 45 minutes on middle rack. Rotate the pan, turning front to back, and bake an additional 45 to 50 minutes, or until golden brown. (Cooks Note: You make increase the temperature to 400ºF and bake for approximately 20 minutes if you’re in a hurry, but you must watch them for burning and rotate every 10 minutes.) Make sure they are brown or they will be soggy.
Remember not to season too heavily as you can see they will shrink quite a bit during baking.
Here they are. You will want to make a bunch because they are hard to resist. Serve immediately as a healthy snack. These do not keep well over time. After a few hours, I notice they get a little soggy.
Adapted from Vittles and Bits