GC #40 – Zucchini Chips

Zucchini and KaleZucchini is plentiful and cheap.  In fact, if you’re a home gardener you are apt to be overrun with zucchini, if you grow it all.  But zucchini can be hard sell to some people who don’t much like vegetables.

I can guarantee you, these zucchini chips will disappear as quickly as you set them out.  People who might eat a small helping of steamed zucchini, they will scarf down two or three whole zucchinis as zucchini chips.

The method I use calls for an oven at 375 degrees.  I was concerned about a loss of Zuccini Chips readynutrient value.    It does appear that cooking any vegetable will reduce some of the veggie’s nutrients, vitamins, minerals and enzymes.  But boiling causes a greater nutrient loss than roasting, because the water leaches away nutrients. The most significant losses are apparently of chlorophyll and vitamin C.  You can minimize nutrient loss by avoiding overripe vegetables and roasting them without peeling.

Ingredients for Zucchinin Chip

  • 2 medium sized zucchini, sliced thinly and evenly
  • Olive oil
  • Salt

How to make Zucchini Chips (preheat the oven to 375 degrees)

  • Zucchini Chip sprayedYou’ll want a mandolin to slice the zucchini, unless you are very quick and sure with a knife.  The slices should be 1/8th or an inch thick, although you may want to experiment with different thicknesses.
  • Spread a very fine coating of olive oil on a heavy-duty cookie sheet.
  • Place the zucchini rounds on the cookie sheet and spray with a light coating of olive oil.  This is an ideal job for Misto, which is a hand pumped, refillable sprayer.  You save money, use your own finest oil, and you aren’t putting any flurocarbons into the atmosphere.
  • Zuccini Chips bakingPut zucchini in the over.  Check it in about thirty minutes.  Mine usually takes about 45 minutes, but it depends on the thickness and moisture content of the zucchini.
  • Take out when many of them are nicely browned.  They won’t all brown evenly on top, but the bottoms are usually consistent.
  • Salt to taste and serve immediately.

Zucchini Chips Served

About Christopher Koch

Christopher Koch is a journalist and filmmaker who is now teaching at Montgomery Community College
This entry was posted in Recipes and tagged , , , . Bookmark the permalink.

2 Responses to GC #40 – Zucchini Chips

  1. kate damon says:

    kate damon principal

    k a z e d e s i g n t:: 202.667.1100 e:: k8damon@kazedesign.com http://www.kazedesign.com

    Sent from my iPhone


  2. kate damon says:

    chris adding mrs folger!! she wants to get your emails!! so excited you’re doing the blog again!!

    kate damon principal

    k a z e d e s i g n t:: 202.667.1100 e:: k8damon@kazedesign.com http://www.kazedesign.com

    Sent from my iPhone


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s