It’s a drizzly day. Perfect time to try making zucchini chips. Here goes my first attempt: I found this recipe online from the Wishful Chef blog and used the giant zucchini from the garden.
I found an old mandolin of my uncle`s that looked like it was from the 70s. It took him a while to remember which attachment I was supposed to add, but once we figured it out it was very simple to use.
I`ve found other recipes that said bake them for 2+ hours (and recipes for dehydrators, but I don`t have one). I liked this one because it was simple, with few ingredients, and the cooking time was only 30-45 minutes.
Because my slices were uneven, the thinnest parts were brown and crispy while the thicker parts barely changed colour and were soft after 30 minutes. But the taste of the cooked part was unbelieveable! Just like my favorite root chips.
I would definitely try this recipe again, with other roots too (sweet potato, beets, etc). Perhaps my slices turned out uneven because I used the mandolin on an angle or applied uneven pressure. Maybe using a smaller zucchini would have given me more control.
Big take home messages for zucchini chips:
- Thinner is better – use a mandolin if you can
- Even-ness of the slices is important
- Less salt is better – zucchini shrink and the salt concentrates
- Less oil is better or they turn out soggy – use a basting brush or cooking spray
- Watch them closely as oven temps vary