I don’t know what it is about summer, but I always feel like snacking. But snacking isn’t such a bad thing if you plan ahead for it. Fruits are great, so are veggies. But sometimes, you just want some chips. Can you tell that I’ve been craving them by looking at some of my posts from the last 2 weeks?! Check out these delicious sweet potato fries I made! I fell in love with zucchini chips after trying them at a friend’s place, and it really is a game changer. I didn’t know zucchini could crisp up like a potato.
If you love the taste of salt and vinegar, this recipe is worth a glance. If you don’t, wait a second, don’t leave yet! I’ve made lime and pepper zucchini chips too. Here’s the deal: pick your favourite chip flavour. We can turn them into zucchini chips. Comment below and let me know what flavours you’d like me to experiment with!
A few tips to make sure you get the perfect amount of crispiness:
1. Don’t slice your zucchini too thinly, or too thick! ⅛ of an inch works perfectly for me. Try to be consistent with your slicing, or you’ll end up with a few soggy pieces (the ones that are too thick) and/or some that are completely burnt and inedible.
2. Bake at a high temperature for a shorter time.
3. A little goes a long way when baking chips in the oven. Whether you’re using olive oil, vinegar or some other kind of oil/dressing for the zucchini, don’t put too much or they will come out soggy.
Words of caution: although one serving of these chips is only 64 calories, they have a a relatively high amount of sodium due to the vinegar. (Did you know that vinegar has a lot of sodium? I hadn’t thought about it until today!)
I’d suggest saving this recipe for a day where you feel like you have to have some chips; these are certainly a healthier alternative, but not an everyday snack unless you are omitting the vinegar and substituting it for lime or a less sodium-heavy alternative.
By the way, who else is counting all the amazingly creative ways to use zucchini?! Here’s a look at another way I’ve played with zucchini. I’ve heard people use it for baking breads, brownies, “zoodles”, and so much more! What a versatile vegetable. Has anyone tried using it in a dessert?
- 1 zucchini, sliced
- 1 tablespoon vinegar
- 1 teaspoon olive oil
- 1 teaspoon sea salt
- Preheat your oven to 450 degrees, and line a cookie sheet with parchment paper
- Slice 1 zucchini into ⅛ inch slices
- In a bowl, toss zucchini slices with remaining ingredients
- Lay out each slice individually and bake in preheated oven for 40 minutes - 1 hour, until edges are brown and crispy
- If you want to make lime and cracked pepper zucchini chips, toss the zucchini slices with the juice of ¼ of a lime (roughly 1-2 tablespoons depending on taste), 1 teaspoon of olive oil, and a ½ teaspoon of cracked pepper.
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