Greetings friends! Aloha! I know it’s been a week since I’ve posted, and I’m so sorry! I completely checked out while in Maui last week, read 4 fantastic books, swam, spent time with family, enjoyed several cups of hot coffee and well… relaxed. It’s been a long time since I’ve taken a blogging break and I have to be honest, it felt good and I came home feeling rejuvenated.
I also came home to a very, very overgrown garden from being unattended to all week. We’ve finally got tomatoes, kale, lettuce, cucumbers and lots and lots of zucchini coming in. And I’m not talking little zucchini’s folks, I’m talking 15 – 17in Zucchini’s! I kid you not!
With the plethora of zucchini we now have growing at a rapid rate in our garden, I’m going to have to start getting creative with how to incorporate them into my cooking. Tonight I decided to try my hand at baked zucchini chips. I will be honest and tell you that if you own a mandolin, it will make thinly slicing these babies so much easier, but since I do everything the hard way, and I love my cutco knife, I hand sliced all 15 inches of that sucker into small slices ready to bake. Tomorrow I will be buying a mandolin!
Y’all these babies are so easy to make. Here’s what you need:
- Zucchini (1 large or 2 small)
- Extra Virgin Olive Oil
- Pre-heat your oven to 300 degrees
- Slice your Zucchini thinly
- In a bowl, mix extra virgin olive oil with your zucchini slices till they are evenly coated.
- Line cookie sheets with parchment paper and lay the slices next to each other on the cookie sheet. Try not to overlap or put the slices on top of one another or they will take longer to bake.
- Sprinkle salt and pepper on top, to taste.
- Bake on one side for 20-25 minutes, when they begin to brown, flip slices over, then bake for another 20-25 minutes.
- Serve warm and enjoy!
Tonight I served my zucchini chips alongside lemon and garlic chicken thighs, cooked in my cast iron skillet and a side of rice. It was delish!
Do you have any zucchini recipes I must try?