de Jong Dream House: Zucchini Chips

Dill zucchini chips

Fun fact: I have a sad neglected blog that I started a few years ago when I first started cooking our meals from scratch and eating healthfully. I still use a lot of the recipes, but this blog has taken up most of our time. Since we do include recipes on this blog, I'm bringing over some of my favorite content. (And yes, these photos were taken in our old kitchen).

Pondered, Primed, Perfected is hosting a link party with fitness tips, which inspired me to find this post. It was one of the first Pinterest recipes and I have to say, it's a great alternative to potato chips when you're craving something crispy and salty. And it fits with my rule of allowing snacks as long as I make them myself. The time it takes to make chips (and other healthier snacks) often keeps me from over-indulging in junk.

What I love about these chips is that it's easy to change up the taste depending on your craving. Our favorites are dill (pictured above) and garlic (featured in the last photo).

Ingredients:

4 small zucchini or 1-2 large zucchini
olive oil/cooking spray
salt (or garlic salt, or dill weed, however you want to season your chips)

Instructions:

1. Clean and trim the zucchini.

2. Use a food processor (or very steady hand) to slice zucchini in thin even slices. I'd definitely recommend the smaller zucchini so you don't have to worry about seeds or trimming the sides to fit your food processor.

3. Brush olive oil on parchment paper (spray with cooking spray. Then place the zucchini slices very close together. They should touch, but not overlap.

4. Spray or brush with oil again and then lightly season with the flavor of your choice. I liked dill week the best. Hubs like the garlic ones. Season lightly because the flavor will intensify as the chips dehydrate.

5. Cook at 170 degrees F (as low as my oven goes) for 3-3.5 hours. The chips should be crunchy when ready. If they are still a little soft, keep checking them every 15 minutes.