There’s nothing better than a crispy, crunchy snack. I crave potato chips (and corn chips) (and Cheetos) frequently, so I like having a way to satisfy that craving that’s actually nutritious. Enter zucchini chips. They are exactly what they sound like… and they start with zucchini.
These are extra-fancy zucchini from the LA Salad Company. (For a definition of ‘extra-fancy,’ in regards to zucchini, check out the fifth paragraph of this post.) First, I pre-heated the oven to 425 degrees, and then I took two of these guys, peeled them, and then used the peeler to make long zucchini ribbons.
These ribbons went into a bowl, and I added a few tablespoons of cashew milk. (You can use any kind of nut milk, or regular milk – whatever you have.) The idea is that these guys will get sprinkled with spices and toppings, and you want to give those toppings a little something to stick to.
After tossing the ribbons with the milk, I laid them out, one by one, on baking trays that I lined with foil and slicked with cooking spray. Then I sprinkled spices on all of them:
- Mrs. Dash Table Blend
- Cayenne (careful! A little goes a long way)
The final ingredient was grated parmesan cheese. I only used a couple tablespoons total on all the ribbons.
These went into the oven. I thought they’d take 25 minutes or so, which is about how long any roasted veggie takes in my oven. But I didn’t consider that these were so much thinner than most of the veggies that I roast, and they came out looking like this:
WHOOPS. So… check your zucchini frequently, or cut them a little thicker, which is what I did for attempt number two.
This time, instead of using the peeler, I cut the zucchini into thin rounds. Thicker than the ribbons, but still pretty thin. I used four zucchini this time.
I did all the same things: soaked them in cashew milk, laid them on a tray, sprinkled them with spices and cheese.
That little bit of thickness made all the difference. After 25 minutes in the oven, I got some delicious golden brown zucchini chips!
They were fantastic! Crispy on the outside, although still a little tender in the center. The spices added a lot of flavor – and the cayenne added a nice touch of heat.
While I waited for these to cook, I used my remaining zucchini for a little side project. It’s a well-documented fact that I love to play with my food. (Exhibit A: Apple Swan. Exhibit B: Cucumber Shark. Exhibit C: Cantaloupe Stonehenge. I rest my case.)
In honor of my recent race at One World Trade Center, I wanted to see if I could carve a zucchini into a little miniature version of that building. In theory it’s a pretty easy building to carve (start with a long block with perfect squares at either end, and then four cuts, trimming off the top corners) but doing it so it looks right it a bit tougher. I botched my first attempt entirely, and my second attempt (and my last attempt, as it was my last zucchini) was mediocre at best.
I texted a picture to my architect sister, and she had some very helpful advice: “You need a bigger zucchini!” She’s right. At least my Zucchini One World Trade Center tasted good with ranch!
Keep it up, David!