We’ve been blessed (?) with an abundance of yellow zucchini as of late. Friends with gardens and a CSA box have brought us literally 10 lbs of yellow zucchini…. That’s a lot. So after making lasagna, stir fry, and zoodles, We were still left with 6 of those little yellow bastards, staring me in the face.
I googled “What to do with Yellow Zucchini” and the answers were shockingly, NSFW. However, deep in the recesses of Google were many recipes for baked chips. Figuring it had to be better than my kale chips debacle (5 lbs of burnt, greasy kale bits, no thanks), I set off to work.
The first batch was too greasy, so the batch that’s in the oven now has far less oil (only 2 tablespoons). Hubs said they were tasty (albeit greasy), and even Itty Bitty gobbled a bunch down today (after I blotted them with a paper towel).
Feel free to sub in any herb or spice blend you like, I grabbed the first one off the spice rack.
Baked Yellow Zucchini Chips
- 2 lbs yellow (or green) zucchini
- 2 T. olive oil
- 2 T (or more), your favorite salt free herb or spice blend
- salt, to taste
- Thinly slice coins of zucchini- you can use a mandoline like this one, or a knife- whatever you’ve got.
- Blot them dry between two paper towels. I let mine sit between two paper towels for about 30 minutes.
- Toss with oil, and spread 1 layer on a cookie sheet topped with a sil pad (or you can use parchment paper- whatever you’ve got).
- Sprinkle oiled slices with herbs or spices.
- Bake at 225 degrees for a minimum of 2 hours. Check after 2 hours. Depending on how thick your chips are cut, it may take up to 2 1/2 hours.
- After they are room temp, then sprinkle with salt to taste. Store in a sealed container on the counter. They stay good for 3-4 days, but they won’t last that long.