Tuesday, May 24, 2011

Zucchini Chips

My garden has begun to yield some of it's bounty (hahaha); namely, I've been able to harvest arugula, spinach, and zucchini. LOTS of giant zucchini. While I love them, my husband and my son are not really fans. This means that I have to get creative with ways to use those squash so they don't go to waste. Expect to see a few more zucchini recipes here before summer is over! HA!

There's only so much zucchini bread you can make, so I've been experimenting with other ideas. Today's experiment: zucchini chips.

All you need is some zucchini, olive oil, salt, pepper, and if you have one, a mandoline. Mine isn't super fancy. I paid $10 for it at Marshall's about four years ago and it gets the job done.

Oh! And garlic powder. Actually, I was out so I used onion powder instead.

Take a wire rack and spray it with olive oil, or Pam if you're into that sort of thing. Preheat the oven to about 150 degrees. Honestly, the lowest setting on my oven is WM, followed by 200 degrees, so I set it between those. I actually have no idea how hot it was in there.

Take your zucchini and slice it into a bowl. Drizzle a little olive oil over the slices and then sprinkle with your seasonings. Use them sparingly! I used a little too much and mine were very salty.

Toss well so the zucchini are all evenly coated.

Lay the slices in a single layer on the rack. I just used my big cookie cooling rack, so it's nothing fancy or special. Place them in the oven for three hours, or until they're crisp.

They get all dried and crispy and shrink down to about half their size. Some will even start to brown a little.

One regular sized zucchini made enough to fill a custard cup. Best part?

My veggie hating boy loved them. He ended up eating most of them! My husband had a few and said they weren't bad, but I think the fact he knew they were zucchini skewed his opinion. My kid will eat just about anything he classifies as "chips" so these were a winner with him.

I did put some of the zucchini into the dehydrator to see how that would work out. It's been 5 1/2 hours and they're still not looking the slightest bit done. I think I'll stick with the oven for these.

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2 Comments:

Blogger AZAnjanette said...

Looks yummy and I like the idea because I too have lots of Zucchini coming, but man....3 hours is a long time to have the oven on! haha

I have also been making lasagna for dinner using sliced zucchini. I do use hamburger but you could add more veggies and layer it with cheese and sauce and voila.... YUMMY! tastes even better on day 2.

Also, last night I made some meatloaf and put long slices underneath. It was cooked and so yummy. Even the kids ate it...

Looks like I'll be having lots of spaghetti squash soon. That's what you saw in the picture on FB that you commented on.

2:42 PM  
Blogger kingsqueen said...

Those zucchini cakes on PW's site from Pastor Ryan went over pretty good at my house. They were pretty tasty with a little Ranch dressing, too. My kids don't ordinarily touch zucchini either, but ate those up.

6:51 AM  

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