Harvest time! Zucchini has started.
Our first zucchini dish of the season was actually a request from my 7 year old – he wanted “those round things that are like potato chips, but you make them in the oven.” After trying to figure out what he was talking about, he said he thought they were cucumber chips. Then I got it – zucchini chips! He loves these.
It is a great way to get veggies into your kids, whether they are 7 or 23. I pulled these out of the oven and Cam and Emily descended and the chips were gone in less than 2 minutes. Next time I need to make a larger batch.
Based on Food Network Magazine
Zucchini, medium-sized is best (from the garden)
salt (kosher or sea salt)
Heat the oven to 250F. Line a baking sheet with parchment paper (may need more than one if making several zucchini). Spray generously with cooking spray.
Slice the zucchini 1/16 – 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer – they will shrink, so they can be very close to each other, but they must be single layer. Spray with cooking spray and sprinkle with salt.
Bake for 50 minutes, turning the tray around after 25 minutes.
Flip the slices over and bake until browned, 30 – 40 more minutes. Cool on a wire rack.