For many gardeners, summer’s end means a scramble to find new, easy, delicious ways to use a bumper-crop of zucchini. Fortunately, our zucchini chips are just that: a simple, healthy, tantalizing snack that the whole family will love. They’re a great alternative to store-bought chips, and pair perfectly with our recipe for Paul’s Famous Guac. Try serving as an appetizer before Thanksgiving dinner or before the Big Game.
Zucchini Chips
1 large zucchini
1 tablespoon grapeseed oil
1 teaspoon Himalayan pink salt
Preheat the oven to 225F (110C). Using a mandoline or sharp knife, cut the zucchini into slices 1/4″ (6mm) thick. Pile the zucchini slices on a rimmed baking sheet. Drizzle with the oil, sprinkle wiht the salt, and toss to coat evenly. Arrange the slices in a single layer on the pan. Bake slices until they are crisp, about 45 minutes. Remove from the oven and enjoy.
Store any leftover chips in an airtight container at room temperature for up to 3 days.
Makes about 2 cups (2 oz)
From The Urban Remedy Cookbook.
