Tuesday, August 11, 2009

Zucchini Chips

While perusing other foodie blogs, I ran across LovIN my tummy and her zucchini chips!

Johnny's mom has the hugest, most amazing garden. In the summer we leave her house not only with fresh eggs, but bags and bags of produce. Last week was a large ziploc bag of carrots, 2 banana peppers, 3 cucumbers, 2 onions, a big zucchini, and promises of potatoes next week! Last year there were tons and tons of beets, a favorite of mine, so I can't wait for those either!


I basically followed Sarah's process verbatim. I sliced the zucchini super thin, put on 2 baking sheets sprayed with canola oil, salted them, and put them in a 300° oven for about 30 minutes, flipping twice. Some were still a little limp, but really tasty roasted. The rest were crunchy crispy and had such a delicious flavor!


Eaten with the last two pieces of rice krispy chicken that I froze just before I went out of town! That's the last of the chicken thighs - another Freezer Meat Challenge success!

And, do you like cheese? How about free cheese?! Mara at What's for Dinner is having a give-away for 2 free cheese coupons and one of her adorable foodie charms (I have the tiny laptop!!!).

BSI this week is being hosted by The Sophisticated Gourmet and she chose brown sugar! If you haven't participated before, or are new jumping into it, Biz started a BSI discussion to clarify the rules.

3 comments:

Unknown said...

oh I tried these last night but of course I forgot to turn them. They were more like roasted zucchini chips. No worries because they are plentiful here and I'll try again!

Christina said...

Some of mine were more roasted, and some were crispy. I think it was my horrible knife skills cutting them so unevenly!!

nora@ffr said...

i love this blog!! my first visit here and i find i very interesting!! keep up the great work!! these chips sound a great idea.. i shud give a try this week ends :)