Zucchini Chips

Zucchini Chips

The other day, I made zucchini chips. They were wonderful, and delicious, and I've made them a few more times already. Zucchini chip recipes are fairly easy to find online. This is one of the one's I used to direct me: http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe.html.   DSC_0101   I'm not a great cook, but this recipe was very doable. The zucchini I used were picked from Vita's garden, just outside our building.   DSC_0117   It was hard to cut the zucchini into consistent sizes, but I wasn't going for perfection, just deliciousness! I do find, however, that it's better to cut them thin - it takes less time to bake, and the chips are crispier. Cutting them thin also makes them easier to burn, so beware!   DSC_0150   Assembling zucchini slices into fun shapes is optional, but encouraged.   DSC_0202   After cutting all the zucchini up, I realized that some slices were a little too thick. Additionally, I used too much oil because I was trying to get a good picture. The first time I made these, I used parmesan cheese as well. I decided not to add it this time, though, partly because we were running out of parmesan cheese.   DSC_0205   I placed the oiled and salted zucchini slices on a pan, and added a little sea salt on top. Initially, I set the timer for 15 minutes and the temperature at 450 fahrenheit. Once the time was up, I took the pans out and removed any chips that looked done. I put the rest back in the oven, and repeated the pattern as many times as necessary.   IMG_6373   And there you have it; the finished zucchini chips! I set out a bowl of sour cream to dip them in, but they tasted good on their own as well.   Happy cooking! Alannah
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