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Spicy Baked Zucchini Chips

Updated on July 30, 2012

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5 stars from 1 rating of Spicy Zucchini Chips

Inspired by Vittles and Bits

I was looking for zucchini recipes on Pinterest recently, and came across a recipe for zucchini chips located at the link below. I tweaked it a little to my liking and tried a few different seasonings. This recipe can be used with any seasoning of your liking- just sea salt, sea salt and fresh ground pepper, garlic powder and sea salt... Feel free to leave a comment below with your seasoning ideas.

http://vittlesandbits.blogspot.it/2012/03/baked-zucchini-chips.html

While cutlery sizes vary, I sliced the pieces about the width of the top of my knife.
While cutlery sizes vary, I sliced the pieces about the width of the top of my knife.
Slices must be very thin, but not transparent.
Slices must be very thin, but not transparent.
Arrange slices in a single layer on the cookie sheet- do not overlap or stack on top of each other.
Arrange slices in a single layer on the cookie sheet- do not overlap or stack on top of each other.
Season lightly because the slices shrink.
Season lightly because the slices shrink.
This is about how the chips will look when they're done. Light to medium brown is perfect, this color didn't taste burnt at all.
This is about how the chips will look when they're done. Light to medium brown is perfect, this color didn't taste burnt at all.

Cook Time

Prep time: 15 min
Cook time: 1 hour 40 min
Ready in: 1 hour 55 min
Yields: 1 large zucchini = 1 serving

Ingredients

  • 1 large zucchini, sliced thin
  • butter flavored cooking spray, may be replaced with a light brushing of olive oil
  • spicy seasoning, cayenne pepper, sea salt, garlic powder

Instructions

  1. Preheat oven to 235F. Line one (or more, if necessary) cookie sheet with parchment paper or foil. Spray the parchment paper or foil with cooking spray or lightly brush with olive oil.
  2. Cut off ends of zucchini and discard. (Use approximately one large zucchini per person) Slice zucchini into round pieces. It is important for the pieces to be very thin, but not transparent. This can be done by hand or using a mandolin. Note: If the slices are too thick, they will not get crispy.
  3. Arrange slices in a single layer on cookie sheet(s). They can be packed in tightly next to each other, but should not overlap. Note: It is important that there is a single layer, if pieces overlap, they won't get crispy.
  4. Spray cooking spray or lightly brush olive oil over the top of the zucchini. Top with seasoning of your choice. I had a garlic and ground red pepper mix on hand that worked perfectly, but if you don't have something similar, you can use cayenne pepper, sea salt, and garlic powder. An alternative is using freshly ground pepper and sea salt, or anything you choose. Note: Apply seasoning with a light hand. The zucchini pieces shrink, and will seem over-seasoned if you put the right amount of seasoning for the uncooked size.
  5. Place in the oven for 50 minutes. After 50 minutes, turn sheet around and leave in for an additional 30 minutes. Start checking every 10 minutes at this point. If the middle is soft, or the chips look white, they are not done. They should be crispy and at least lightly browned.
  6. Remove from the oven, let cool for a few minutes and enjoy!

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