Tuesday, October 1, 2013

{Pinned there, Done that} Zucchini Chips

I was feeling quite inspired the other day, so while at the grocery store, after spying a zucchini -- I decided to come home and make Zucchini Chips that I had pinned a short while ago from Table for Two Blog.

My 4 year old wasn't so much a fan, however... the hubby AND my 2 year old loved them.
My mistake, however, was that I let them cool a bit too much; in other words, I left them out over night and they were a pile of soggy non-crispy zucchini chips by morning. SO BY ALL MEANS, store these in an airtight container As. Soon. As. They. Are. Cool. 

Actually, hubby had a few right before bed (thanks hunny for not reminding me to put them away) and he said they were already beginning to get a bit soft.

Anyway, incase this recipe gets lost somewhere online, here it is...

Zucchini Chips

1 large zucchini
2 tbsp. olive oil

Preheat oven to 225 degrees. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Use middle thickness.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
Let cool before removing and serving.
Keep in an airtight container for no more than 3 days.


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