Kids are back in school, but summer isn’t officially over. If you still have zucchinis growing in your garden and you can’t bare to grill another zucchini, try baking these delicious vegetable chips. They will satisfy any salty, crunchy craving that you or your family may have, plus, they are convenient and easy to make!
Kids can help:
- Count the zucchini slices.
- Lay the slices on the baking sheets.
- Blot the excess water with a paper towel.
- Sprinkle the seasonings.
Zucchini Chips
Serving Size: approximately 2 cups
Ingredients:
- 5 medium size zucchinis, thinly sliced
- 1 tablespoon olive oil
- Salt and favorite seasonings to taste
Directions:
- Preheat oven to 225°F.
- Using either a mandolin or a knife, thinly slice the zucchini.
- On parchment-lined baking sheets, evenly spread the zucchini in a single layer. Lightly sprinkle with salt and allow to sit for 10 minutes to draw out excess water.
- Blot the zucchini with a paper towel.
- Using a pastry brush, lightly brush the zucchini with olive oil and sprinkle with seasonings such as paprika, garlic powder, or cayenne pepper.
- Bake for 1 to 1 ½ hours (with the convection fan turned on) or until zucchinis brown and become crispy. Oven times may be longer without convection fans.
- Remove from the oven. Cool and serve.
- Store in an airtight container for up to 2 days.
Enjoy!
~Recipe and photos by Katie Romey, MS, RD, A Weekday Vegan
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