I have been thinking about making these chips for weeks. I have been craving chips, which is very unlike me, but it is what it is. This is my solution for the crunchy chip craving. Oh yeah, it is another way to get more veggies in.
I recommend using a mandolin so that you get precise even cuts. Also, it is a whole lot faster than trying to slice them by hand. You can get you a good mandolin for under $50. It just might be worth the investment.
Seasoning:
- 1 tbsp gluten free flour blend – vegan
- 1/2 tsp Smokey Southwestern Seasoning
Note: The Smokey Southwestern Seasoning is for sale on my store page, or you can make it yourself and the recipe is found in the basics category.
Preheat oven to 350 degrees.
Mix together flour and seasoning in a large bowl.
Slice zucchini into quarter sized thickness.
Pat dry with paper towel.
Toss zucchini into the seasoning mixture to coat.
Spread zucchini coins onto a prepared sheet pan (parchment paper or silicone mat).
Bake zucchini coins in 10 minute increments, turning each time. This will take about 30 minutes. Do not let them burn or over brown, otherwise they will taste bitter. Trust me on this. They will crisp up as they cool.
I promise, these are worth the effort. Make it a fun time with your children. They can toss the zucchini coins into seasoning mix, or they can layer them onto the baking sheet.
Serve with your favorite dip or salsa, or all by themselves. We ate them right of the oven. That is why there is hardly any left on the plate for the picture.
Note: You can change the seasoning up with my All-purpose Seasoning or my Savory Seasoning. All the seasonings are equally good.
Note: You can also make these in the microwave.
