Zucchini 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 nutrient 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
How to make Zucchini Chips (preheat the oven to 375 degrees)
- You’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.
- Put 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.