Easy Zucchini Chips

Are you in the midst of the annual August Zucchini Storm?  No worries, this recipe for bet-you-can’t-each just-one zucchini chips is here to rescue you…and to provide some heathy snacking deliciousness along the way.  All you need is an oven, something to slice with (more on that later), some olive oil and salt and your oven.  Oh, and a zucchini.  Ready to give potato chips a run for their money?  Let’s make it!First, the slicing.  You want these babies to be nice and thin so that they cook up to the right amount of crispiness, and for that I use my mandoline slicer.  Here comes my very serious reminder to be VERY CAREFUL when using one of these babies, because they are all kinds of sharp.  But they are perfection when you need super thin slices of anything.

Once you have your zucchini all nice and sliced, press the slices gently but firmly between two paper towels.  The idea is to get them as dry as possible before we bake ’em up…again, for maximum crispy.

Line a baking sheet with parchment paper in a single layer (if you have a big zucchini you will need more than one tray, which is fine because MORE CHIPS FOR US.  Brush them with a super light coating of olive oil and sprinkle them with a teeny bit of salt (you can always add more salt later, but you can’t un-salt, so less is more here at the beginning.  Pop them into a 300 degree oven for about 30 minutes.  The idea is to get them nice and brown…that’s how you know they are crispy.

Check them after about 20 minutes just to see how things are going in there in the oven.

Once they come out, you aren’t going to want too much time to go by between the cooking of them and the eating of them…they are scrumptious, but they don’t keep well.  Which is not a problem in my house, since we pretty much devour them as they come out of the oven.

So, take THAT, zucchini storm…bring it!

Easy Zucchini Chips

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• Author: Kate Jackson
• Yield: 2 1x

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Ingredients

• One zucchini
• 2–3 tablespoons olive oil
• Sea salt

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Instructions

1. Preheat oven to 300 and line a baking sheet (or two) with parchment paper.
2. Slice the zucchini into very thin slices (a mandoline slicer works best for this – remember to be careful!). Place the slices between layers of paper towels and press firmly but gently to blot any liquid.
3. Lay the slices in a single layer on the baking sheet. Brush lightly with olive oil and sprinkle with a little salt.
4. Bake until golden brown and crispy, about 30 minutes (check them after 20 minutes.)
5. Add more salt if needed and enjoy at once!