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.
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, sliced in thin rounds, make chips that taste better than any you can buy and are good for you. And, the recipe is simple!
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
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.
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!