Are you a serial potato chip eater on the couch in front of the TV? Are you trying to quit? We have a much healthier, lighter, zucchini-based solution for you. Maybe you didn’t know that you can make crispy chips with just thin slices of zucchini. You don't even have to add much seasoning and the result will be super light, totally low-calorie, and super tasty, perfect for those on a diet, but not only.
Long-life snacks with a dehydrator
If you own a dehydrator, a wonderful piece of equipment, have fun drying everything you like between vegetables and fruit. Zucchini, but also cherry tomatoes, potatoes, slices of apple, pineapple, kiwi and bananas: you can turn a lot of fresh seasonal ingredients into delicious healthy and nutritious snacks. Children will love it and you will always have snacks with a long-life ready to munch on.
Zucchini chips in the oven
If you don’t have a dehydrator, not a problem, use the oven. Prepare the chips with any kind of vegetables, the secret is to cut them into thin slices, dab them with kitchen paper and then place them in the oven at a fairly low temperature, for about an hour. What can you turn into chips? Zucchini of course as we will see in the following recipe, but you can also do it with classic potatoes, purple potatoes, sweet potatoes, beetroot, celeriac and pumpkin.
Zucchini chips recipe
First wash the zucchini and remove the ends. Slice them thinly with a mandolin slicer and dry the slices with kitchen paper. Place them on a baking tray lined with baking paper separated from each other and let them dry for a couple more hours. Bake at 350° for about 35-40 minutes or at 180° for 25 minutes and as soon as they become crispy and slightly golden, take them out of the oven. Serve them hot and salted at the last minute. If you want, you can add a little oil before cooking but with a spray.
