Zucchini Chips

Let’s talk about how my hips are starting to get dimples.  Let’s talk about how my lack of activity and crappy diet are leading to an obnoxious weight gain.  I shouldn’t complain, but I can.

Here’s a pretty healthy snack thing.

ImageBack home my family had a garden where we grew zucchinis, tomatoes, cucumbers, squash, what have you.  Anyway, we were always up to our eyeballs in zucchini, but we never really did anything with them but give them away or just fry them up.  The first thing I think of when I have zucchini going bad is baking.  I mean, come on.  Which is better?  Zucchini bread, or no zucchini at all?

Well, this time I did neither.  I felt the new doughnut surrounding my middle and thought, “No.”  I’m going to buy myself a Mandolin and do something new.  I made chips!

ImageI got the idea from a blog and decided to try three different flavors.  Salt & Pepper, Parmesan, and Agave & Cinnamon.  You can actually do any flavors you want.  Just be careful with your seasoning.  A little goes a long way, so go skimpy with the salt and pepper, or whatever.  The options are endless so go nuts!

Baked Zucchini Chips

Adapted from Vittles and Bits

1 zucchini
oil of your choice
seasoning of your choice

For the cinnamon flavor I used:
1 Tablespoon agave
1 teaspoon cinnamon
Apply with brush or backside of spoon

With a steady hand or mandolin, thinly slice zucchini 1/8 of an inch or less.  Line a baking sheet with parchment paper and lightly spray or brush with oil.  Lay out zucchini in a single layer and spray or brush tops with oil as well.  At this point lightly season chips, if you wish.

Bake at 225 degrees for 50 minutes.  Rotate pan in oven and bake for another 40-50 minutes.  Place on cooling rack and let cool.

ImageSnack on, friends!

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