Too many garden zucchini...lots of ways to use them up. Grilled, fried, baked goods, mock apple pie, mock crab cakes, cakes, muffins, breads, vegetable lasagna and more. Today I want to share my zucchini chips in the oven.
You can easily customize the spice mixes to your taste. Just slice the zucchini very thin and even. A mandolin makes this an easy task. If the cuts are uneven you won't get good results. I use setting #2 on the mandolin but you can experiment which thickness you like best.
There are several ways to handle the baking. Low and slow or higher temps for shorter times. I bake in a low oven, 250 degrees until light browned and crisp. Depending on the thickness and moisture content this can take several hours. I turn mine after the first hour or so and sprinkle with spices on the second side.
If you have uneven slices, you can remove the thinner ones that get toasty faster and return the thicker ones to the oven until finished. You can also do them in an air fryer for about 10 minutes but you can only do a few at time, the oven works better if you have a larger amount.
Store in air tight containers, I like glass jars. Hope you give it a try and enjoy!
Thanks for visiting,