Wednesday, August 22, 2012

Zucchini Chips

Do you have the crunch?

"The Crunch" is defined as:
"Having the desire, craving, or need for any type of food that maintains a crunchy consistency" 
Used in a sentence: "Where did the chips go? Looks like Dan has the crunch again today!"

Crunch or no Crunch, this is a cool way to make a healthier version of your store bought chips. These are pretty easy to make but beware... they are very time consuming. This recipe is great if you have a lot of stuff to do around the house, pop these in the oven and don't come back for a few hours!

Zucchini Chips

What you need:
- 1 Large Zucchini
- 2 tbsp olive oil
- Salt ( I used coarse sea salt)

Preheat oven to 225 degrees. Line two large baking sheets with silicon baking mats or parchment paper. Slice your zucchini about 1 1/2- 2 inches thickness. Place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster. Line up the Zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them. In a small bowl, pour your olive oil in and take a pastry brush to the the olive oil on each zucchini slice. Sprinkle salt throughout the baking sheet, try not to over-season because they will shrink! Bake for 2+ hours until they start to brown and are crisp. Let cool before removing and serving. 

Tonight we are packing up the closet! One week away from the big move. Next time I move i'm purchasing all new things so nothing has to be packed! 

Hope your having a great week!