I promised to share two zucchini recipes – one for chips – delicious – and one for zucchini fritters. The chips recipe is below — a tasty way to use up the zucchini you have on your kitchen counter.
Zuke fritters will be posted this week but I wanted to share some ideas for using eggplant, as well since I am experiencing an abundance of beautiful white and purple globes.
End of summer eggplant, peppers and tomatoes.
I went looking for recipes for using even more eggplant (having already made eggplant parmigian, roasted baby eggplant and baba ghanouj) and found some truly wonderful and healthy recipes from the New York Times Cooking team.
I am going to try Israeli Couscous, Eggplant and Tomato Gratin (using quinoa instead of couscous) today. Oh, and I will be making my own mayonnaise, going forward. Now for the promised Zuke Chips recipe!
Zucchini Chips
Zucchini, sliced in thin rounds, make chips that taste better than any you can buy and are good for you. And, the recipe is simple!
Zuke chips are crispy, salty and tasty!
Preheat the oven to 235 degrees (that’s not a typo).
Slice 2 zucchini into super thin rounds using a mandolin or food processor.
Put parchment paper or silicone mats on cookie sheets.
Put a single layer of zucchini rounds on each cookie sheet then, using a basting
Basting is better than drizzling for even spread of oil.
brush, brush each chip lightly with olive oil.
Sprinkle the chips with salt or, as I do, you can use a mixture of brewer’s yeast and salt.
Put the cookie sheets in the oven and bake for 2 to 3 hours, checking them during the last hour as some chips will finish faster than others. Combine the fully baked chips on 1 sheet, remove them from the oven & let the other chips crisp up.
Zuke chips from the dehydrator are not as good.
FYI – I tried making these in my dehydrator and was not too impressed with the taste or the crispness.
The chips looked a bit prettier but they were also chewy, not crispy. And the flavor was nowhere near as buttery or rich as the chips I baked in the oven.
Later this week week, I promise I will post my zucchini fritters and avocado/lemon dipping sauce.
Enjoy your end of summer bounty and please, share your recipes, too!
Grow So Easy Organic 
I love zucchini chips; I usually make them with a batch of sweet potato chips…yum!
Do you bake or dehydrate? If you dehydrate, have you found timing and method to make them taste as good as the baked ones? I can’t get mine to go past green and sort of crisp! And oh sweet potato chips…
I only ever use the oven on a slow, low heat. I don’t actually have a dehydrator as I have heard so many mixed reviews about them!
Ah, so no speed when making zuke chips. Okay, all good things take time. I have the Excalibur dehydrator and it is superb for drying sour cherries, San Marzano tomatoes, apple chips and herbs. I use it all the time and have had it for about 10 years.
Great recipe – no more zucchinis here, but I am going to save this one for next year!
Glad you liked it. Still have to post the fritter recipe…but I’ve been cleaning up the garden and blueberry patch and working through my thornless blackberries to reduce the herd – 3 canes per group…man there were a LOT of canes. Will post that one too. It’s one of my favorites!