Zucchini chips are a delicious and nutritious way to enjoy summer squash. Fresh zucchini is cut into thin rounds and tossed gently with olive oil and seasonings. The rounds are then baked until they are crisp and delicious.
Zucchini chips are an inventive way to use a plentiful supply of zucchini for a healthy snack. They are thin and crispy; you can add your favorite spice mixes to make them taste even better. You'll want to make many of these because they're so good.
PICKING OUT THE BEST ZUCCHINI
Look for big, thick squash when you go to the store to buy zucchini. Since zucchini is mostly water, they shrink by about 25% in the oven.
Also, make sure there are no soft brown spots on them. You want them to be their best when they are ripe and firm rather than soft.
HOW TO MAKE ZUCCHINI CHIPS (JUST 3 EASY STEPS!)
A few easy steps and oven time are needed to bake zucchini into crisp chips. Here is how you do it:
- The zucchini into slices: I sliced the zucchini as thinly as possible using a mandoline.
- Season and coat: Gently toss the sliced zucchini in the oil to keep the rounds intact. Add your preferred dried spices or season them with salt and pepper.
- Low and slow baking: I baked the chips at 200 degrees Fahrenheit for about 2 to 2-½ hours at in the oven.
TIPS FOR THE CRUNCHIEST ZUCCHINI CHIPS
Follow these tips if you want your zucchini chips to be crunchy and tasty without the trouble and health risks of frying:
- Use a mandoline. The best zucchini chips are made from thin slices about 1/16 inch thick. Thick chips may get crispy around the edges, but the middle will stay soft.
- Keep in mind the oil. Olive oil or avocado oil can be used to coat the chips lightly. This will help the chips get crisper as they bake. If the chips have a bit of oil on the bottom, place them on paper towels to soak up the extra oil.
- Only apply a little seasoning. Use minimal seasoning since the zucchini will shrink in the oven, strengthening the spices.
- Use parchment paper. If you use a Silpat to line your baking sheet, the chips won't get crispy on the bottom. If you want to waste less in the kitchen, you can clean the parchment paper and use it again. Some types of unbleached parchment paper can be recycled or broken down into compost.
SEASONING OPTIONS
Add your preferred ground seasoning mixes to your zucchini chips for extra flavor. Each zucchini round should receive a minimal amount of the spice you used for the chips. Here are some recommendations to get you going:
- Garlic, Smoked paprika, and marjoram
- Sea salt and freshly ground pepper
- Oregano, Dried basil, and red chilli flakes
- Coriander, Cumin, and chilli powder
- Cardamom, Curry powder, and ginger
WAYS TO SERVE
- For a savory party appetizer, dunk them in my nutritious vegan tzatziki, red pepper hummus roasted, or spinach artichoke dip.
- For added crunch, crumble them on top of a straightforward salad mix.
- Take them as a healthy snack.
Conclusion:
Amazing zucchini chips like these! One of my favorite methods to prepare zucchini for my family is to coat them in olive oil, seasonings, and parmesan before baking them to crisp perfection. Please let me know how the zucchini chips work out if you make them.
FAQ's
- What ingredients are in zucchini chips?
- These crispy oven-baked zucchini chips are created without breading and are simple to make vegan. They are prepared in less than 30 minutes with essential ingredients like freshly sliced zucchini, savory, shredded parmesan cheese, garlic, and a little salt and pepper.
- Why are fried zucchini chips healthy?
- It has a reasonably high vitamin C content and minimal calories and protein. 100g/3.5oz of zucchini includes 3.1 g of total carbohydrates, 1 g of fibre, and 2.1 g of total carbs. The only consumption is 1.2 g of proteins, 17 calories, and 29% of your recommended daily vitamin C intake.
- How can you prevent soggy zucchini?
- Before cooking, slice and season zucchini to remove some excess moisture (while also seasoning it completely). Cut up a pound of zucchini, then combine it with half a teaspoon of table salt. Before drying it off and cooking it, let it drain in a colander for about 30 minutes.
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