Crunchy Salty Sweet

Ever since I increased my zoodle consumption, I’ve been buying zucchinis by the dozen. While I do love my replacement noodles, I wanted to find some other ways to use up what Andrew would call an excessive amount of zucchini.

I came across these zucchini chips and I knew I was sold. Back when kale chips had their moment I was all over them, and I had a feeling these would be no different. They take only a few minutes to prepare (as long as you have a mandolin or other slicer…I guess they would be a labor of love if you hand slice them!) and once cooked you can consume immediately, which is just fine in my book.

Preheat your oven to 325 degrees.

Slice up your zucchini, using a mandolin if you have one. You’ll want about 1/8th inch slices.

I had a ginormous zucchini so I ended up only used one to make these chips, which results in enough to serve two pretty generously. If you have regular sized zucchini, you’ll want to use two.

In a small bowl, mix together the salt, pepper, garlic and onion powder, and basil.

In a medium sized bowl, toss your zucchini with olive oil.

Sprinkle the seasoning onto the zucchini and toss with your hands until all zucchini are seasoned.

Place the zucchini in a single layer on a parchment lined baking sheet.

Bake for 25 minutes on the first side.

Remove from the oven, and flip each slice over.

Bake for an additional 20-30 minutes, or until the majority of the slices are fairly dark brown. The cooking time will vary by slice, so at the 20 minute mark, you’ll want to check on them every couple minutes, removing slices as they are done.

The picture below was taken after 45 total minutes cooking.

When the chips are cooked to your liking, remove them from the oven, and sprinkle with parmesan cheese.

Consume immediately.

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Adapted from: Rue Daily

Makes: 2 servings

Prep: 10 minutes, Cook: 45-55 minutes, Total: 55-65 minutes

• 1 extra large zucchini (or 2 medium)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried basil
• 2 tablespoons grated parmesan

Preheat your oven to 325 degrees.

Slice up your zucchini into 1/8 inch slices.

In a small bowl, mix together the salt, pepper, garlic and onion powder, and basil.

In a medium sized bowl, toss your zucchini with olive oil.

Sprinkle the seasoning onto the zucchini and toss with your hands until all zucchini are seasoned.

Place the zucchini in a single layer on a parchment lined baking sheet.

Bake for 25 minutes on the first side.

Remove from the oven, and flip each slice over.

Bake for an additional 20-30 minutes, or until mostly brown and crisp.

Consume as soon as you can.