Chip Cravings? Try Savory Zucchini Chips!

melindafritz · July 2013

yum

wanderinggypsy · July 2013

Bump!

melissaovadare · July 2013

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beccalabgal · July 2013

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nleighp · July 2013

That sounds delicious! I am blessed that I don't have a sweet tooth....but my struggle comes in saying no to the salty crunchy snacks......and I usually lose. I'm trying to get back on the low-carb wagon and really struggle with the lack of crunchy alternatives to chips/crackers/ect. I will definitely be trying these....probably with the egg instead of the milk, and I absolutely cannot wait!

^^^THIS

OP: Thanks for the recipe. It looks great and I'll definitely be trying it!

jeqrosen · July 2013

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daniellevlach · July 2013

These sound amazing!!!!

acheron03 · August 2013

Thought i'd try out this recipe and post my pics. First time posting pics and posting so hopefully they aren't too huge or small for that matter.

think I made those too ultra thin

kinda of burnt

This was my second go around. Was scared after the first time so flipped them after 8 mins and then cooked another 6 mins.

this is the mandolin that I used. Just bought one from Walmart used a 2 setting for the successful batch. Used a 1 for the burnt batch

melindafritz1976 · August 2013

awesome
seen the recipe on facebook already but haven't made them yet
I should

24kmparks · August 2013

bump

jfauci · August 2013

OMG, these sound great!!! Thanks.

jgal86 · August 2013

Thought i'd try out this recipe and post my pics. First time posting pics and posting so hopefully they aren't too huge or small for that matter.

think I made those too ultra thin kinda of burnt

This was my second go around. Was scared after the first time so flipped them after 8 mins and then cooked another 6 mins.

this is the mandolin that I used. Just bought one from Walmart used a 2 setting for the successful batch. Used a 1 for the burnt batch

You should skip the oil all together on this recipe. Just dip them in milk, season and cook them on a wire rack!!! Sit the wire rack on top of a baking sheet and neatly lay the zucchini slices on top. It works much better and they don't burn or soak up all the oil.

bcarman86 · August 2013

I have always had trouble denying and staying away from salty, crunchy foods. With zucchini chips, I can still get my crunch and that nice touch of flavor without breaking the calorie bank at all! I wish I had pictures but I did make these last night and if I make them in the near future I will take a picture to post. These are seriously crunchy!

Ingredients:

-1 medium zucchini
- 1/4 cup of milk (you can use almond milk or whisked egg whites if you want)
- 1/8 cup of fresh grated Parmesan cheese (you can use the pre-packaged stuff if you do not have access to fresh)
- pinch of chili powder
- dash of black pepper
- 1 tsp of garlic salt
- 1 tsp of seasoning salt (If desired - skip this if you want to cut back on the sodium)
- 1 tsp olive oil
- Pam olive oil spray

Directions: Preheat oven to 425. Slice zucchini with a mandolin slicer (the zucchini needs to be ultra thin). Line a baking sheet with parchment paper or tin foil. In a small bowl, combine Parmesan, pepper, chili powder, garlic salt and seasoning salt. In a separate bowl, fill with milk. Spray baking sheet with some Pam spray. Take your zucchini slices, dip in the milk and then coat with seasonings and place on baking sheet. Once all slices are coated with seasonings, drizzle olive oil over top. Bake for 20- 30 minutes until crispy and golden brown, flipping only once half way through.

Sounds delicious!