Zucchini chips

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.

Attempting to slice as thinly as possible

Attempting to slice as thinly as possible

Luckily the zucchini provided it`s own attachment for preventing me from chopping my fingers off

Luckily the zucchini provided it`s own attachment to prevent me from chopping my fingers off

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.

Not every even but it made a lot!

Not very even but it made a lot!

First batch in the oven!

First batch brushed with olive oil and salt in the oven!

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.

Fresh from the oven

Fresh from the oven

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
zucchini chips

A little oily and soggy but still yummy. My uncle took my basting brush to season hamburgers for the grill so I had to drizzle using a spoon. Brush is better!

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