Low-Tech Zucchini Chips

I love cookbooks.  I love blogs that showcase beautiful recipes. I even love FoodNetwork.com despite the fact that a pop-up window opens every time you click on something.

I don’t love, however, when I look through a recipe that looks like it would be fantastic and find that I need a specialty jellyroll pan, a fondue fountain and a blow torch to achieve it.

I don’t have all that many fancy kitchen tools. I mean, I have a potato masher. It was a Christmas present.

I played with it for about 4 hours Christmas morning, ask my family. And I didn’t even cook that day.

So, when I found myself with a leftover zucchini from making these burgers, I looked to the interwebs for ideas.  There were several recipes for zucchini chips, but I noticed something: they all called for special equipment.

A mandolin.
A dehydrator.

I own neither of those things, not to mention, where in the Sam Hill would I put a dehydrator in my 1200 square foot apartment?

I DO have a knife. And an oven. And I even have a Silpat, which I realize makes me totally fancy. But parchment paper would work just as well, I promise.

Low-Tech Zucchini Chips
serves 1

1/2 large zucchini
1 t olive oil
1/4 t salt or seasoned salt
1/4 t garlic powder

1. Preheat oven to 225°.
2. Slice zucchini into coins as thin as possible. Mine were anywhere between the thickness of a dime and a quarter and the thinner slices baked up better. This is where a mandolin would have come in handy, but I valiantly forged on with my regular ol’ knife.
3. Toss zucchini slices in oil and spread on a baking sheet lined with a Silpat (silicone mat) or parchment paper. Sprinkle with seasonings, going a bit lighter than you may be tempted to.
4. Bake for 40 minutes on top rack. At this point you can taste one to see if you need more seasoning.
5. Rotate pan and bake for another 35-40 minutes, until the chips are starting to turn golden and are curling up at the sides.

This really isn’t much of a recipe, I realize that. It would work equally well with radishes, beets, root vegetables, even potatoes.

My only point is that you can often easily adapt hoity toity recipes to work with what you have on hand, so don’t let the equipment requirements scare you off.

Unless, of course, you’ve been looking for an excuse to buy that shaved ice machine.

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13 thoughts on “Low-Tech Zucchini Chips

  1. I’m with ya on the dehydrator thing. I get so aggravated when I see a pretty pretty picture and the resulting recipe calls for a dehydrator. This is the second time this week I have seen mention of radishes in the oven…and the husband just bought radishes. Must be a sign. 😉

  2. Hehe, I rarely have fancy things either! I was at a friend’s last night and he had a mandolin and we could not for the life of us figure out how to use it! So I just made my baked potato fries by slicing the potatoes by hand. Worked just fine!

  3. I skip a recipe if it takes more than two pans to make, so yeah… I have a food processor but I will never make a recipe that requires one because I hate cleaning it. This is right up my alley.

  4. I don’t have fancy kitchen tools either. In fact, it wasn’t until Christmas that I finally got something other than a giant can to hold my big spatulas and such. Also, when I finally got a garlic press, it was probably the most exciting day of my life.

    This is a really good idea. Especially because I bought a whole bunch of zuchinni on the weekend with the intention of making zuchinni boats, and then I only made one and ate all my parmesan cheese.

  5. Have you tried making Kale chips in the oven yet? They’re less hardy then Zuchini chips, but it’s a great substitute for popcorn during a movie!

  6. I have the bare minimum in my kitchen…but I actually do have a Silpat! And here’s the kicker…I’ve actually USED it! It makes me feel rather accomplished.

    Love zucchini! Love it.

    Hope the weekend was a good one for you Megan!

    • Haha, it is an accomplishment! I seriously love my Silpat, it was a good purchase for sure. Hope you had a good Mother’s Day!

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