Hey everyone! Amanda back from Old House to New Home, sharing a delicious recipe that uses my favorite vegetable, the zucchini! I am seriously zucchini obsessed and have more recipes on my blog about this humble green vegetable than nearly any other food…well maybe except for chocolate and peanut butter desserts…I have a lot of those too!
I love zucchini because it is the most versatile veggie there is. You can basically do anything to a zucchini and make it into a delicious side dish or snack. I have made it into zucchini fries before, but this is my first time making zucchini chips. I love the result and will definitely be making these again! I am not one of those healthy foodies who tries to replace all my carbs with vegetables, but I definitely appreciate a healthy recipe and love when I find something that tastes nearly as good as the real thing. Now you won’t be fooling anyone that these chips are made from a potato, but they are still salty and crunchy and will satisfy that chip-like craving.
Now what goes better with chips than dip? Nothing…absolutely nothing goes better with chips than dip! I love this quick lemon dill aioli and it is great with so many recipes. It is great with fish or as a dipping sauce for other types of veggies. If you are looking to make it even healthier, swap out the mayo with Greek yogurt, for a tangier dip.
The cook time is long on these chips, but you are basically using your oven as a dehydrator. My oven took around 2 hours and 15 minutes. Since all oven temps are so different, begin checking your chips at the hour and a half mark. You also don’t want to over salt these. The dehydration will shrink your zucchini and the salt will intensify in flavor, so use a very light hand when you are salting these.