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.
- 2 medium sized zucchini on the thicker side
- 2 tbsp . olive oil
- 1/3 cup mayonnaise reduced fat is fine
- 2 garlic cloves
- juice of 1 lemon
- 1/2 tsp . fresh dill
- Preheat oven to 225 degrees and line two baking sheets with either silpats or parchment paper.
- Using a mandoline, slice your zucchini into thin rounds.
- Place the rounds between two paper towels and push to remove any excess liquid.
- Line the zucchini rounds into rows on your baking sheet. Brush each round on both sides with very small amount of olive oil.
- Sprinkle a very light sprinkle of salt over the chips.
- Place in the oven and cook for 2 hours or until crispy and lightly brown. Remove from oven and let cool on the baking sheet.
- While zucchini is cooking, making your dip.
- Mince two garlic cloves and then place in a small bowl. Add the juice of 1 lemon and stir. (the lemon juice will slightly "cook" the garlic and remove the really strong bite of raw garlic.
- Add the mayonnaise and dill and whisk together until well incorporated. Cover and refrigerate until ready to serve.
- Zucchini will stay crispy in an air tight container for around 3 days.
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.