From our test kitchen to yours!
Have you wanted to do zucchini chips but didn't have a dehydrator? It is possible in just a few easy steps.
\nWe are excited to share this with you! We also make long strips to use as lasagna noodles also. A wonderful way to preserve your summer harvest to use all winter long!
\nEASY OVEN-BAKED ZUCCHINI CHIPS
\nPREP TIME : 10 MINS
\nCOOK TIME : 2 HRS
\n \nThin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!
\nPlease note: cookware used and timings may vary when adjusting servings.
\n1 large zucchini
\n2 tbsp olive oil
\n1.Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
\n2.Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
\nAfter you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
\n3.Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
\n4.In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
\n5.Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
\n6.Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
\nLet cool before removing and serving.
\nKeep in an airtight container for no more than 3 days.
\nWhen making the noodles we do not oil and season. Just dehydrate the long strips of zucchini!
\nHope this tip finds you harvesting with smiles!