I enjoy watching Valerie Bertinelli's cooking show on Saturday mornings. Well I tape it now that its football season. A couple of weeks ago she made these zucchini chips. I knew I had to try them for my zucchini boy. He pretty much loves anything zucchini. They didn't turn out just like Valerie's and I think I know why but they were good.
I know it doesn't look like much but I think the had already been into them before I took the picture.
The amount you need depends of how many you want to make. I used small zucchinis because I like them better. Less seeds.
I used my mandolin to slice them evenly. I don't think I cut them thin enough. I think had they been thiner they would be gotten as crispy as hers did. Also when using a mandolin be careful not to cut yourself.
Lay them all out on a paper towel to dry them off.
Place a paper towel on top as well.
Let sit for a little while to dry out.
Then in a bowl add 2 Tablespoons olive oil
2 Tablespoons vinegar Valerie used malt vinegar. I used balsamic. I like the taste of balsamic better.
1/2 teaspoon kosher salt
Whisk that up good. The salt with dissolve.
Dip the pieces into the mixture. Place on a parchment lined baking sheet. Place in a 225 oven. Cook for 1 hour and 15 minutes. You are going to rotate the pans every 20 minutes. Rotate top to bottom. Yes I got distracted and did not take a picture of this step.
They really do shrink in the baking and you want to kind of dehydrate the zucchini pieces.
Zucchini Chips Recipe
zucchini
2 Tablespoons olive oil
2 Tablespoons vinegar- balsamic
1/2 teaspoon kosher salt
Bake 225 for 1 hour and 15 minutes. Rotate pans every 20 minutes.
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