16 August, 2017

Chip, Chip, Chip….. Zucchini Chips

Chip, Chip, Chip….. Zucchini Chips
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This is the last of the zucchini recipes for this summer!  I can hear cheering across the internet. Champagne corks are popping in celebration. Oh, I have a great Champagne Rice recipe I’ll share in a few months that is great for using leftover champagne. What? You never have leftover champagne? hmmmm.

Before we get into the recipe, let me start with an apology. I feel like I’ve had you hypnotized for the past few weeks into a zucchini hazy daze, playing background music that’s a cross between Prince’s “Purple Haze” and Led Zepplin’s “Stairway to Heaven.” I’ve had you captured in the Outer Limits of zucchini. 

I even created games and videos with the bonus grandchildren using zucchini. They had fun with it (click on the video link if you want to see one of the skits), and as a parting gift, when the grands went home that day, their mother was awarded two zucchini! A few days later she texted that one of my zucchini bread recipes had an error in it, so I think she was going to use them (Yay!) and I was excited that someone was actually reading the recipes! (I’ve corrected the recipe in case you visit any of the zucchini bread recipes in the recent Taste Off. I would recommend #3.)

And in case you were wondering what a tromboncino zucchini looks like (mentioned in this previous post), here is a picture of one that was grown by my dear friend Paola. My plants haven’t produced any yet, so she shared her prize vegetable with us.  

Enough about zucchini and back to the chips!  So I’m ending my zucchini series of recipes with this one – Zucchini Chips. It’s so easy, there really isn’t a recipe as such. 

Slice zucchini crosswise in thin-ish pieces. Try to cut them the same thickness so they cook evenly. I gave up on mandolins after testing three, so I just cut them with a knife.

Brush zucchini pieces with olive oil.

Season with salt (and pepper if you like).

Sprinkle with parmesan cheese or other Italian cheese of your choice.

Bake in a 375-degree oven for about 20 minutes or until lightly browned.

And ready for snacking! Yum!

Thank you all for tolerating my zucchini addiction. And now, I’m returning you to the regular food blog from the Outer Limits of Zucchini recipes. 

If you are still in the mood for chips, here are other chip recipes I’ve posted you might enjoy: fruit chips, and eggplant chips.

And….. wait for it…. announcement on August 23rd! 

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