BM# 68-Cooking Carnival: Day 14
Theme of Week 3: Vegetables in Snacks
Dish: Zucchini Chips
These baked Zucchini chips were not on the initial list for this week. They were added just a few days ago right after I saw the recipe in Cooking Light magazine. These chips looked too good in the glossy magazine picture, that I had to make them right away.
They take about 5~10 minutes of hands on time and 2~2½ hours of low temperature baking to make these chips. But they will be gone even before you know it. My son who wouldn’t touch a zucchini with a barge pole, actually ate a handful of these crispy zucchini chips. My slightly more adventurous daughter, ate them with her rice and dal. So these are a great way to get kids eat their veggies without fussing about it.
They can be flavored any way you like. I added from red chili powder and ground cumin, but you can add any other spices you like. Make sure not to add too much salt though, because zucchini shrinks considerably after baking and extra salt will make these chips too salty.