Zucchini Chips

We love our veggies around here. I don’t know how you feel about them, but as I get older I can’t help but choose more and more vegetables to experiment with when cooking for our lil family. It’s great to have so many options. Added bonus Cash is in love with almost every veggie that gets put in front of him. Which is super awesome and convenient. My fingers are crossed that he doesn’t get picky ever {but lets be real, it will happen at some point}, for now we are loving that he’s so willing to eat what we eat. *super parents points for us right*

We’ve been getting a little crazier with our eating {not that much} just avoiding more of the processed foods. I mean you know me & my love of experimenting in the kitchen… Total win win for our health and my creative self. So I’m actually putting to use more & more of those “Pinned” recipes. Last week I took my best shot at Veggie Chips. Zucchini Chips to be exact. Those little suckers are good. I mean real good. The downfall… it takes A LOT of zucchinis and A LOT of pans to make enough for more than a days worth in our house. Plus it’s 2 hours of baking… ugh. I’m still not sure they’re entirely worth it. crunch. crunch. crunch. Oh Wait. Yes they are!!!!

Zucchini Chips
**Recipe originally from Table for Two blog. Rewritten & adapted by me. All pictures are my own.**
yield: i have no idea i was forced to use the smallest zucchinis in existence/ prep time: 10mins max / cook time: 2+hours

1 large zucchini (or 3-5 small ones)
2 tbsp olive oil
Sea Salt (if you desire)
1. Preheat your oven to 225 degrees. Line a few large baking sheets with parchment paper, a silicon baking mat or just spray them with PAM. {you choose}
2. Clean zucchinis and cut off ends. Slice them on a mandolin. Mine had 3 options for thickness. {i’ve tried all of the options, but 2 seems to be the best choice}

3. Once they’re all sliced, lay out the slices on a sheet of paper towels and use another paper towel to sandwich the slices and press out the excess liquid. {don’t skip this, it really helps them cook faster}

4. Line up the zucchini slices on your prepared baking sheets tightly so that they are touching but not overlapping.
5. Pour olive oil into a small bowl and use a pastry brush to brush a little on each slice. {or a paper towel to dab them, you know whatever you have on hand}
6. Optional** Sprinkle salt all over, but be careful not to over season. They shrink up so if you really want them seasoned I vote you wait until later.
7. Bake for 2+ hours until they start to turn golden brown and are no longer soggy. {careful these suckers turn to burnt in a hurry if you don’t pay attention after the 2 hour mark}

8. Let cool before serving. 
9. Keep in an airtight container for 3 days {if they make it that long, ha}

Of course they were toddler tested & approved!!

Hope everyone is having a wonderful week!
Can’t wait to share more with you soon!


One thought on “Zucchini Chips

  1. Yummy! Does look time consuming though. Hooray that Cash loves veggies, thatsa good thing! Krystal got her kids hooked early in their lives and so far so good. She/I have them come to the table about 20 minutes before meal time and let the munching begin. Cucumbers with feta, broccoli with Italian, peppers, carrots, snap peas with ranch. None of them will eat a cooked veggie but will munch away on anything raw! And it free's up your time to finish meal plate prep without little ones “helping”! Such a great Mommy you are:)XO


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