Recipe and photos courtesy of: Vittles and Bits
This week we have the perfect alternative to those nasty, but delicious, potato chips that everyone loves to eat during backyard BBQs in the summer. These zucchini chips satisfy the need to crunch, but are guilt-free and just as yummy (if not more)!
This recipe is unbelievably simple and gives you the freedom to flavor your chips however you want. Follow the basic recipe and then mix it up without whatever seasonings you want to customize your chips! Garlic, paprika, chipotle powder, basic salt & pepper, your options are endless!
Zucchini subs as the potato in this recipe and delivers us a massive amount of nutrition! Not only is it packed with Vitamins A and C, but the skin is also an amazing source of fiber that helps prevent carcinogenic toxin buildup in your body. In addition, zucchini is rich in manganese and other antioxidants that help protect your tissues from harmful free radicals and eliminate oxidative stress.
Now, go out and grab some zucchini from your garden, the farmers market, or your local grocery store, and cook up a batch of these tasty chips!
Ingredients:
- 1 zucchini
- canola cooking spray
- seasoned salt, or other seasoning(s) of your choice
Directions:
- Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside.
- Slice zucchini into thin medallions, about the thickness of a quarter. (You can either use a knife & a very steady hand, or a mandoline slicer.)
- Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray.
- Sprinkle with seasonings of your choice. (A note on seasoning – use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated. It’s better to end up underseasoning and add more later.)
- Place in preheated oven and bake 45 minutes.
- Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking.
Note: These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out. One zucchini makes one serving (1/4 C. – 1/3 C. of chips depending on the size of your squash).
Recipe and photos courtesy of: Vittles and Bits
Sources: Food for Breast Cancer
