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Snack Today: Zucchini Chips
Paula Gallagher on
Another zucchini recipe? Yup. If you have are lucky enough to have found yourself with an abundance of zucchini, thanks to your own garden or a generous neighbor, then you are going to find it very helpful to learn about these different ways to enjoy this summer squash!
Can you devour a bag of potato chips in one sitting? Then you need to try this zucchini chips recipe. These chips are delicious and full of flavor, plus they are loaded with health benefits. Zucchini is part of the summer squash family. One cup of zucchini only has 36 calories but is chock-full of nutrition. It contains 10% of the RDA of dietary fiber and is a great source of folate, vitamin C and vitamin A, potassium, and 19% of the RDA for manganese, a trace mineral that helps the body metabolize protein and carbohydrates, participates in the production of sex hormones, and catalyzes the synthesis of fatty acids and cholesterol.
Baked with basil (one of my faves) and rosemary, I bet you won't be able to eat just one!
Zucchini Chips
- 5 medium zucchini
- 3 Tbsp Olive Oil
- 3 Tbsp basil, torn into smaller pieces (you can use dry, but use fresh if you have it)
- 3 Tbsp rosemary, chopped (fresh or dry)
- 1 1/2 Tbsp pepper
- 2 tsp sea salt
Preheat oven to 325 degrees. Rinse the zucchini and cut into thin slices. If you have a mandalin, this will help – but if not, slice as thin as you can.
In a large bowl, toss the zucchini slices in olive oil by slowly pouring olive oil while mixing. Be sure to not overly coat any individual slices.
On a parchment lined baking sheet, lay out a single layer of slices. Season one side up with rosemary, basil, salt, and pepper.
Bake the slices for 30 minutes on one side, then remove from the oven and flip them over. Season the opposite side with rosemary, basil, salt and pepper. Bake for another 30 minutes.
Pay attention as chips can easily burn, depending on thickness. The finished product will be crisp and golden brown.
Serve immediately and enjoy!
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