BM# 68-Cooking Carnival: Day 14
Theme of Week 3: Vegetables in Snacks
Dish: Zucchini Chips
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.
- 2 Zucchini Medium
- 1 tbsp Olive Oil
- 1/4 tsp Cumin Ground
- 1/8 tsp Cayenne Chili powder / Red
- To taste Salt
- Thinly slice the zucchini into 1/8" slices. A mandoline is a great tool to use here to get even sized pieces.
- Place the sliced zucchini on paper towels and set them aside for a few minutes.
- In the meantime, preheat the oven 225°F and line 2 baking sheets with parchment paper.
- In a small bowl, combine olive oil, ground cumin, red chili powder and salt; mix well.
- Transfer the zucchini slices onto the baking sheet and place them in a single layer. Brush the slices on both sides with oil.
- Bake in the oven for 2~2½ hours. Flip them over, half way through the baking. Bake until zucchini is crispy and dried. Remove from the oven. Serve right away or store in an airtight container.