Zucchini Chips
These are great for parties or snacking. Just be careful with the salt (speaking as a salt-ah-holic it’s easy to go hog wild with these).
Ingredients
• 1 or more large zucchini and/or yellow squash
• salt (optional)
• onion powder (optional)
• garlic powder (optional)
• olive oil (optional)
• chipotle or smokey paprika (optional)
Slice the zucchini into extremely thin circular rounds and lay them out on a pan. If you use olive oil, spritz them really lightly (I recommend a mister or a non-aerosol pump can that you can fill with your own choice of oil). Keep in mind that you may not need the oil as the seasonings will stick to the moist squash. Toss with salt, onion powder, garlic or whatever spice you feel inclined to use. I’ve also made these with just salt and if this is your first time making these, or you will be using with a salsa, try just the salt. They’re delicious.
Bake in a 425 degree Fahrenheit oven for 30 minutes. Keep an eye on them as different people’s oven’s act differently. Lesha and I have also made these also by keeping the oven partially ajar at a low temp for 2 hours. Flip at least once. This will make a flavorful and fairly crunchy chip. If you’re lucky enough to have a food dehydrator, give it a whirl because it will guarantee a crispy, crunchy perfect chip every time!
