BAKED ZUCCHINI CHIPS

When I hear the phrase "eat your veggies," I think of these delicious baked low-carb zucchini chips. Of course, I could buy vegetable chips in a bag; however, these homemade vegetable chips are free of artificial preservatives and colors. I can quickly bake a batch and add whatever seasonings or herbs I like. For me, making my own chips is worthwhile because I enjoy snacks, but I prefer to not eat the processed options. Baked Zucchini chips can be a delicious garnish for garden salads. They are also tasty and satisfying when eaten as a standalone snack. Yes, fresh vegetables and fruits are always best. These chips would be a great way to carry veggies with you when you are unable to carry fresh veggies. You can enjoy a bowl along with a burger, and you can add these crispy chips to any burger or sandwich. Also see my recipes for banana chips and homemade baked potato chips.

Homemade Baked Zucchini Chips

What You Will Need:

• 2 Medium Zucchinis

• Mandoline Slicer

• Avocado Oil 1/2 Tablespoon

• Kosher Sea Salt 1 Teaspoon for Dry Brining and 1/8 Teaspoon for Seasoning (optional)

• Garlic Powder 1/4 Teaspoon (optional)

• Onion Powder 1/4 Teaspoon (optional)

• Ground Black Pepper 1/4 Teaspoon (optional)

• Chipotle Powder 1/4 Teaspoon (optional)

• Curry Powder 1/4 Teaspoon (optional)

• Smoked Paprika 1/4 Teaspoon (optional)

How To Prepare: 

1. I place my zucchinis in 3 parts water and 1 part distilled white vinegar for a few minutes and rub with my hands, and rinse under cool water. Slice the zucchinis into 1/8 inch slices. You can use a mandoline slicer.

2. Place the zucchini slices in a colander with 2 teaspoons of kosher salt and mix. Let the slices remain in the colander (over a bowl) between 30 minutes and 1 hour to help draw out some of the moisture which helps the zucchini slices become crispy. 

3. Once a sufficient amount of water has been drained, rinse the zucchini slices with cold water.

Lay the slices on two layers of paper towels to drain more--about 10 minutes. Then you can pat them dry with more paper towels. Dry them thoroughly. I repeat this step again with fresh paper towels, because I want to draw out as much water as I can.

4. Line 1 or 2 sheet pans with parchment paper.

5. Place about 1/4 teaspoon of whatever spices and seasonings you prefer in separate prep bowls or zipper bags and set them aside. Or you can mix some spices if you like.

6. Position the oven rack in the center of the oven. Preheat the oven to 400 degrees F.

7. Lay the zucchini slices on the sheet pans (not overlapping) and brush them lightly with avocado oil. Sprinkle the slices with a spice you prefer, like black pepper, smoked paprika, garlic powder, onion powder, curry, or chipotle. I mixed black pepper, smoked paprika, garlic, and onion for some, and I sprinkled onion and garlic on the rest.

8. Place the pans into the preheated oven. Leave the zucchini slices in the oven for 7 minutes.

9. After 7 minutes, remove the pans from the oven and place them on heat safe mats. Reduce the oven temperature to 200 degrees Fahrenheit. Using tongs, flip the zucchini slices over, rotate the pans and place the pans back into the oven for about 25 to 30 minutes until crisp. Watch them closely because oven times and tempatures can vary.

10. Remove the pans from the oven and allow the chips to cool down for 5-7 minutes. When the chips are cooled, you can serve them in a serving bowl or on a platter with a dip of your choice. I used dijon mustard with garlic, thyme, and a squeeze of lemon. Other choices for dip include ranch with dill and lime, raspberry vinaigrette, and many more combinations.

Storage: Keep the zucchini chips in an airtight container at room temperature for a maximum of 4 days.

Always consult your healthcare providers and/or nutritionist concerning diet changes, proper nutrition, lifestyle changes, weight loss and/or exercise programs! Many blessings on your life's journey! OLG