Zucchini chips
Votes: 1
Time: 1 hour 20 min.
Tired of fresh, fried, stewed, or baked zucchini? Make crispy, healthy chips. They're a never-ending favorite for kids and adults alike. Small zucchini is best for making chips. Slice them thinly on a mandolin, add a little oil and salt, and dry them in the oven until paper-thin and deliciously golden. This way, zucchini flakes off quickly—a healthy alternative to potato chips. Serve them as an appetizer or use them to garnish holiday dishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Small zucchini, sliced into 0.2 - 0.3 cm thick slices.
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Recipe:
Line a baking sheet with a silicone mat; spray generously with cooking spray. Using a mandoline, slice a small zucchini into 0.2–0.3 cm thick slices. Arrange the slices on the baking sheet in a single layer; spray the zucchini with cooking spray and sprinkle with salt. Bake at 250°F (120°C) for 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until the chips are golden brown, 30–40 minutes. Transfer the chips to a wire rack and cool.
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