Zucchini Chips

Posted by leannekarella on February 22nd, 2013 |Filed Under Recipes |

After four batches of trial and error, I finally did it! I made the perfect zucchini chips.

The trick is to slice the zucchini VERY VERY thin. I don’t own a mandolin slicer (because I almost took off a finger and threw it out a few years ago) so using a good chef’s knife, I got about 1/8″ slices on the diagonal of a very large zucchini.

My first batch, the chips were about the size of nickles, and it didn’t feel like much of a treat. Second batch was too thick and never got crispy. Third batch I forgot in the oven and burned. Burnt zucchini really tastes bad, by the way.

This one was JUUUUSSSST right!

Recipe:

Find the largest zucchini you can. The one I got was about 12″ long and at least 2.5″ in diameter. Cut off the end at a diagonal and start slicing. VERY thin (or use use your mandolin if you dare) The thinner the crispier they will be. I used about 1/3 of the zucchini for a batch because they have to lay flat to cook, only what fits in the pan.

Layer the slices in a colander in the sink, sprinkling just a bit of sea salt on each layer. Leave sitting at least one hour. Mine was there for over 2 because I had to make and consume dinner before I got back to them. The salt will draw out a lot of moisture from them and help them get crispy.

After they’ve soaked in the salt for a while, rinse thoroughly! These do shrink in size, and so the taste of the salt will intensify. Rinse, rinse, rinse.

Then lay them out on papertowel and blot to dry as possible.

Preheat oven to 250 degrees.

I use a large jellyroll pan, and cover it with parchment paper. Parchment is very important because no matter how much oil you use, they will stick to metal pans.

I use an olive oil sprayer, and lightly coat the parchment paper. You can also use a pastry brush and brush the paper. Oil is very important.

Lay your zucchini slices out in a single layer, no overlapping. Spray their tops (or brush) with olive oil.

Season as you like. I do not add any extra salt because there’s still some left from the soak. I simply added a tiny bit (remember shrinkage and gets stronger flavor) of Mrs. Dash garlic and herb.

Put them in the oven. It will take anywhere from 45 min to 1.5 hrs to reach a pretty golden brown color. Check them often after 45 min. When they reach golden brown, shut off the oven and leave the pan inside for at least an hour. I shut off the oven at 10pm, so I left them in overnight. When the oven has cooled, you should have crispy (though slightly chewy like dried apples) zucchini chips.


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