I read somewhere once that people crave crispy foods when they're angry because the crunch provides a physical release for stress. In that case, I must be angry all the time, because as long as I'm awake, there's a pretty good chance I'm craving something crunchy and salty.
And thanks to a recipe sent to me by my lovely mother-in-law, I've found a healthy, low-calorie way to satisfy that craving! Zucchini chips are easy to make (although they do take quite a while to bake in the oven), crispy, golden, and delicious. And since they require only a tiny spritz of oil, I can't imagine they'd rack up many calories at all. So what are you waiting for?
You will need:
- Oil in spray form (I used olive oil in my Misto sprayer, but if you don't have one of those, I'd imagine any olive oil, coconut oil, or canola oil in spray form would work well.)
- Kosher salt
- Optional seasoning, such as garlic powder, crushed oregano, or chipotle powder
- Preheat oven to 225° F. Line a baking sheet with parchment paper or non-stick foil and set aside.
- Slice the zucchini very thinly -- I recommend a mandoline slicer if you have one. Lay the zucchini slices between two paper towels for several minutes to draw out some of the moisture.
- Lay the zucchini slices in one layer on the baking tray. Spritz them with oil. Sprinkle lightly with salt (this will help draw out more moisture to make them crispy.) If desired, sprinkle with a tiny bit of seasoning (I used roasted garlic powder).
- Bake zucchini chips for 1-2 hours, depending on thickness of the slices. (I sliced mine at 2 mm and they took an hour and 20 minutes to get crispy.) You'll know they're done when they're golden brown and dry.
Supposedly, these last for three days in an airtight container, but I wouldn't know, since I downed them all in less than 10 minutes.