How time changes things…
Ah… now we want the kitchen cool these days! No more excuses to turn on the oven, no more hovering near it while snow drifts outside the windows and warm cookies are eagerly held by chilled hands. Nope. I almost feel some blasphemy even alluding to an oven turn on right now–but these are worth it.
Also, this is the mandoline I really love. I don’t have many one use kitchen gadgets and the mandoline does SO MUCH for how little space it takes up in the drawer. Get yourself one and please, be careful. No caffeine and quick slicing lest ye want to part ways with your finger tips, eh?
Zucchini Chips
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Ingredients
- 2 zucchinis 1 per person
- 2 teaspoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon hot paprika
- 1 teaspoon sea salt
Instructions
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Preheat oven to 250, or if using a dehydrator, get it out from the back of the closet.
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Using either a mandolin or your trusty knife, very thinly slice each zucchini.
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Place all rounds in a large mixing bowl; add olive oil, spices and salt--toss delicately until all slices are coated. Line baking trays with parchment paper (you can also use tin foil, but... I have not) and one by one set chips on their trays.
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Bake in the oven for 30 minutes, flip each slice and bake for another 30 minutes.
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Because of the olive oil, these chips are meant to be eaten the same day, otherwise they will lose their crispiness.
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If using a dehydrator, dry at 115 degrees overnight, or until utterly chip-like.
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Another option is to omit the olive oil when you use the dehydrator and simply sprinkle with spices. Kids, it's up to you.