Zucchini ChipsSubmitted by: CHEF_MEG
IntroductionPerfect snack for school lunches, after school or work snacks, or as a side dish with meals. Perfect snack for school lunches, after school or work snacks, or as a side dish with meals.
1 medium zucchini (about 10 ounces)
Pinch free-flowing salt
Pinch black pepper
2 brown paper lunch bags
Some of the best "ideas" happen when you are forced to improvise. Parchment paper would be the ideal choice to house these chips while cooking but when you don't have any, like I did try the paper bags.
I prefer free flowing salt for this recipe since a little will go a long way! Feel free to change up or add additional spices or seasonings. Cayenne pepper, dried thyme, or rosemary will all work well with these chips.
Place cut slices onto paper towels, and pat them dry. Fold the paper bags into an accordion shape, with each fold 1/2 inch long. Place the folded bags into an 8 X 10 inch microwave-safe dish.
Mist the zucchini slices with cooking spray, then sprinkle with salt and pepper. Place each slice into the folds of the paper bags, being careful not to overlap the slices. (See the additional photos at the top right of the page.)
Microwave on high for six minutes, let rest for one minute, then cook another minute.
Remove any chips that have light brown spots and the cook remaining chips, if any, for one more minute. Repeat with the remaining slices using same paper bags. Cool completely before storing in an airtight container.
Serving Size: Makes 4 servings, approximately 20 chips per serving.