Jerome is a massive potato chip/crisp person and always craves them but I always say no because they are soooo bad for you. The other day he felt like something salty and crispy but the only thing I had in the fridge was zucchini. So I thought "Why not?" and cut them up thinly, threw on a few spices and dehydrated them in the oven. We couldn't believe how delicious they were. They were so crispy, salty and flavoursome and we could not stop eating them. Zucchini chippies will definitely be on my weekly snack list. My mums 41st birthday is in a month or so and I thought that these would be a yummy party treat/snack accompanying a yummy dip. Serve with our delicious spicy pumpkin hummus. I really hope that you enjoy these as much as we did. Check out the tips at the bottom of this page. Have fun! :)
1 zucchini (160g)
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon oil
- Preheat oven to 110 degrees celcius (fan-forced) and apply baking paper to tray.
- Slice zucchini into circles as thinly as possible. (The thinner the zucchini slices, the more crispy the chippies will be.)
- Add all ingredients to a bowl and toss to evenly coat zucchini.
- Place zucchini in a single layer on the oven tray.
- Bake for approximately 1 hour or so until browned, crispy and completely dehydrated.
- Serve immediately or store in an airtight container or jar.
- Slice the zucchini as thinly as you can. The thinner the zucchini, the more crispy the chippies will be!
- The chippies will last for a couple of days or so if stored in an airtight container. However, I think that they taste best on the day that they are made.
- The heat of the oven is low as we are trying to dehydrate the chippies without burning them.
The nutrition information above is an approximate guideline.