A short while ago, I spied zucchini chips at the farmers market and thought the idea was brilliant. I bought a bag of chips spiced with basil and found them an unusual, creative snack that would be simple to make on my own.
I didn’t use my new food dehydrator to bake these, as it hadn’t arrived yet. Instead, I tossed them in the oven at its lowest temperature (which is around 180 degrees F) and let them dry out.
Let me tell you, these did not last long. They were polished off in just a few minutes – they were that addictive. You might want to double or triple the recipe, especially since they shrink in the oven.
These were totally easy to make and you can use whatever spices you want. I would definitely make a big batch of these for a party, as an alternative to fried potato chips.
What other spices do you think would work well on zucchini chips?
Baked Zucchini Chips
Adapted from Klippers Organic Acres
1 small zucchini
1 tsp chili powder
½ tsp paprika
1/8 tsp cayenne pepper (or more if you like)
Salt and pepper to taste
1 ½ tsp coconut oil, melted
Thinly slice the zucchini using a mandolin or sharp knife. Toss the slices in the coconut oil, then coat them with spices. You can add additional spices if the zucchini isn’t coated to your liking.
Cover a baking sheet with a silpat or parchment paper and then spread the slices on top. They can be close together, as they will shrink when baking.
Bake at your oven’s lowest temperature until they are crisp to the touch. (Mine took about two hours).