Cape Cod Potato Chips. Nacho Cheese Doritos. Cheetos. Those are my usual chips of choice. Sure, I go for the 40% reduced fat and the baked varieties, but I’m well aware it is junk that lands itself on my —. But I still crave the salty, crunchy snack so I decided to try making my own baked veggie (zucchini, squash, and a few string bean) chips. The first time was a massive failure resulting in me devouring a tray full of charred/ashy chips. Yes, I still ate them because technically they were still salty and crunchy. This weekend, I finally got the recipe right and again, I devoured the tray.
Farm Fresh Veggie Chips
Ingredients:
Zucchini
Summer squash
salt
pepper
olive oil
Directions:
1. Preheat the oven to 250 degrees F. Line 2 baking sheets with aluminum foil.
2. Thinly slice zucchini and squash. A mandolin slicer would be great, but otherwise do your best by hand. The thickness of a quarter is perfect.
3. Lightly coat slices of zucchini/squash in little bit of olive oil. Sprinkle salt & pepper on the veg. You’ll need less seasoning than you think.
4. Bake for 45 minutes. If you cut these by hand and don’t the steadiest hand (like me), some chips will be further along then others. Remove the chips that are already darkened and crispy. Turn the rest of the chips and/or rotate tray. Place back in the oven and check 30 every minutes until complete. Mine took 2 hours total.
 |
I could have easily written this blog post! salty + crunchy? I’m there! I’ve been devouring kale chips by the panful, but I haven’t been able to perfect any other veggie chips. Now I’m seeing that it’s the slowwwwness I’ve been missing. Thanks so much for sharing!
Low and slow, that’s the key. Kale is far easier because it has less moisture I guess. I love kale chips too, but this is a great alternative. Thanks, Elizabeth!!