Google+ Cave Food Kitchen: Zucchini Chips

Zucchini Chips

Personally, I don't mind the occasional potato chips every now and then, and these days there are plenty of options out there that are without crazy ingredients (these are my favorites)

But, you can easily make your own, and not just from potato. Sunday is experiment day and since I had a zucchini left-over, I wanted to make zucchini chips.




The trick is in the thickness of the slices, if you slice then too thin, they'll crumble and burn in the oven, so make sure you slice them thick enough to stay nice.
Usually about 5mm is a good start.
After you slice them, stick them in a bowl and lightly salt them. Let them sit for about 30 mins.

Line an oven-rack with a baking sheet and lay them out, then pat them dry with paper towel. Meanwhile, heat the oven to about 120C (250F)


Brush the slices with olive oil, place in the oven for about 45 mins, then turn off the oven and let them sit for another 45 mins.

Sprinkle them with salt, pepper or any seasoning you like!

Too lazy to bake? Try these!




Other seasoning options: