Fellow vegetable gardeners, we’ve all done it. You diligently pick small to medium-sized zucchini, sometimes even with the blossom still in tact. Then it happens, you get busy doing other things, it rains for several days or you just forget. The once compact little fruits now resemble a major league baseball bat. If you are running out of ideas, zucchini chips are a quick and easy way to use up “the ones that got away”.
This recipe works best with medium to large zucchini because the chips shrink as they bake. Slice into 1/8 inch rounds, a mandolin works best here for uniform slices. Place the slices on paper towels and top with another layer of paper towels. Press down lightly to remove excess liquid. Move the slices to parchment lined baking sheets that have been lightly coated with olive oil or olive oil spray. I used half sheet pan (18×13) sized trays. Brush rounds lightly with extra virgin olive oil and season lightly with salt or your favorite seasoning blend. Bake in a 235°F oven for about 1 ½ hours, rotating trays at the half way point. If some of the chips are not ready, remove the crisp chips and put the damp chips back in the oven to finish baking. Let the chips cool a bit before devouring. Enjoy warm or at room temperature. Chips can be stored in zip-lock bags, that is, if any are left over.
Zucchini Crisps
Makes about 80 crisps
Ingredients
- 2 or 3 medium to large zucchini
- Extra virgin olive oil
- Kosher Salt and any spice mix
Directions
- Preheat an oven to 235°F (convection is best). Cover two large baking sheets with parchment and lightly coat with olive oil or olive oil spray.
- Wash and dry off the zucchini and cut off the stem end. Thinly slice (1/8 inch) the zucchini, a mandolin makes this easy.
- Lay the slices out on paper towels and cover the slices with a second layer of paper towels.
- Press down lightly on the paper towels to blot up excess moisture.
- Place the sliced zucchini on the baking sheets, being careful not to overlap.
- Brush the slices lightly with extra virgin oil and sprinkle with salt.
- Bake until crisp and golden, 1½ to 2 hours, At the halfway point, switch the pans around to ensure even baking.
