….make zucchini chips!
My father has a beautiful garden in La Mesa, California, filled with lemons, tomatoes, strawberries, cilantro, avocados, (we once picked close to 50 right from the tree! It was awesome….) macadamia nuts and finally zucchini. Lots and lots of zucchini. He recently gave me a zucchini the size of my calf:
I decided to try my hand at zucchini chips, and it turns out they are delicious and easy to make! Although they do take some time. They came out crunchy and taste a bit like potato chips, but are lower in fat, calories and carbs. I had a difficult time restraining myself from eating them as they came out of the oven before I could snap a pic to share!
* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook I get a buzz from the thrill of creation. The same can happen to you.
However much zucchini you feel like turning into chips (they cook down a lot, so you may want to use quite a bit)
Olive oil (preferably sprayed from a Misto or similar gadget)
Chop zucchini into thin rounds (about 1/4 inch.) I strongly recommend “sweating” the slices as it eliminates a lot of their moisture and cuts down on baking time. Do this by shaking some salt over the slices and allowing them to sit for 20-30 minutes. Wipe with a paper towel to remove the excess water that comes out. Preheat oven to 300 degrees. Lay slices on a cookie sheet lined with parchment paper sprayed with olive oil. Lightly spray slices with olive oil, and dust with salt and garlic powder to taste. Cook for 25-35 minutes, or until golden brown and crunchy. Happy Health!