A while ago I came across this recipe for zucchini chips from Table for Two on Pinterest, and I decided it was about time to give it a go! The recipe is straightforward, and while the baking takes quite a long time, the prep is pretty quick!
You will need:
- 1 zucchini / courgette (mine was a little smaller than the original recipe)
- 2 tablespoons extra virgin olive oil
- Salt to season
Firstly, preheat your oven to 110°C and line a large baking tray with greaseproof paper.
Slice your zucchini thinly. I used a mandolin to ensure a thin and even cut, and I think mine were about 2mm thick before baking.
Lay your zucchini slices on some kitchen towel, and pat them down with more kitchen towel to dry them out a little. It’s worth applying some pressure to squeeze out some of the moisture.
Next pop your zucchini slices onto your baking tray. You may need a second tray depending on the size of both your tray and your zucchini. Lay them out in straight, even lines to maximise the space you have.
Brush a little olive oil onto each of the slices and season with a little salt. It’s important at the stage not to add too much salt as your chips will shrink in the oven! You can always add more later if necessary.
Pop in the oven for around 2 hours, until browning and crisp. Once they’re done, leave them to cool down with the oven before removing, then pop in a bowl and serve!
Do you think you’ll give this recipe a go? What other vegetables chips / crisps have you made? Let me know in the comments!
Thanks for reading, until next time!