There are a few things I’m obsessed with in this world. Ice cream, (good, moist) cake, Mary-Kate & Ashley. But I think one thing that might find a place on that list soon is baking everything and everything to see if I can make it taste like a chip version of itself. (I had a season where I did that with fries, too. To be expected, sweet potatoes were delicious. Unfortunately, broccoli fries were never perfected. Next time.) Now that Ray and I are on the diet called “good life decisions,” I figured that I may as well try Baked Zucchini Crisps!
Honestly, I’ve never been a big fan of zucchini. Toss it in any dish, and I don’t mind that it’s there, but I don’t think that it has much of a taste on it’s own. But with “zoodles” and “sprials” being such a craze lately, I decided that I needed to find my own side of this trend! Thus, my passion for “chipping” everything and zucchini magically came together in this recipe.
These Baked Zucchini Crisps ended up being the perfect appetizer for Ray and I leading into our traditional Monday-night sushi dinner. They were a delicious, healthy, not to filling addition that I can absolutely picture us adding in on a regular basis.
(Please note that I based these loosely on a recipe from Table for Two and used her picture below of the final product, as they came out looking similar and she’s a much better photographer than I am.)
BAKED ZUCCHINI CRISPS
Prep time: 10 minutes; Cook time: 90 minutes
Total time: 1 hour & 40 minutes
– 1 large zucchini
– olive oil
– salt & pepper to taste
– Large pan covered in foil
– Paper towels
Directions (high altitude)
Pre-heat oven to 225 degrees Fahrenheit. Cut off both ends of the zucchini, as we will not be using those. Thinly slice the rest of the zucchini in sections around 1/8 of an inch think. Cover the large pan in foil
Lay all of the zucchini slices in a single layer on a paper towel and put a layer of paper towel on top, as well. Press down on the paper towel to pull out some of the moisture from the zucchini.
Once the zucchini slices feel slightly dried, put them on the foil in a single layer. Spread the oil (about 2-3 tablespoons) evenly amongst the zucchini slices (I used a spatula to spread the oil a bit more evenly and to make sure each slice was covered.) Salt & pepper to taste. Remember that they will shrink up in the oven, so do a little bit less flavoring than you think you need.
Put the slices in the oven for 90 minutes on the middle shelf. Remove from heat and allow the slices to keep baking via the heat on the foil/pan for another 10-20 minutes. Enjoy!
These Baked Zucchini Crisps were a delicious addition to our meal, and so simple to make. While they take a while in the oven, they were easy to leave while I was simply cleaning our home (which had to be done, you know if you follow me on SnapChat @SemiSweetTooth… ugh!)
JOIN THE CONVERSATION
Let me know if you make these in your home!
What’s your favorite ingredient to “chip!”
Create a great life!