Number Of Ingredients 5 Steps:
If you plan to have a dip for your zucchini chips, make Greek Tzatziki sauce according to this recipe. Cover and refrigerate for now. For zucchini, again make sure they have been sliced thinly and evenly to about 1/8-inch rounds. Using a mandoline is the best way to do this. Spread zucchini slices on large sheets of paper towel. Sprinkle zucchini with kosher salt, then cover with more paper towel. Now, place a sheet pan on top of covered zucchini and add a plate or a cutting board to weigh the sheet pan down (the idea here is to squeeze out any excess water from zucchini.) Leave for 15 to 20 minutes. Preheat oven to 245 degrees F (anywhere from 225 degrees F to 245 degrees F will work depending on your oven.) Line large sheet pan (or two sheet pans if needed) with parchment paper. Brush parchment lightly with extra virgin olive oil. Arrange zucchini slices on top of parchment in one single layer. Brush zucchini lightly with extra virgin olive oil. Sprinkle harissa spice blend on top (optional, but adds great flavor!) Bake in heated oven for 1 1/2 to 2 hours until crisp and golden. If some of the zucchini chip are still damp, remove the ones that have crisped up, and return sheet pan to bake until all zucchini is nice and crispy. Serve warm or at room temperature with a side of Greek tzatziki sauce.
Time 30m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini. Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.
Time 2h10m Number Of Ingredients 3 Steps:
Preheat oven to 200 degrees F (93 degrees C). Allow chips to cool in the oven with the heat off and the door propped slightly open (they will crisp up more as they cool).
Time 2h10m Yield 16 Number Of Ingredients 4 Steps:
Heat oven to 200°F. Line cookie sheet with cooking parchment paper; spray paper with olive oil cooking spray. Place zucchini slices on cookie sheet in single layer. Spray tops with cooking spray; sprinkle evenly with seasoned salt and pepper. Bake 2 hours, rotating cookie sheet after 1 hour. After 1 hour 30 minutes, check zucchini every 10 minutes to avoid burning. Removed from oven to cooling rack. Serve warm or cool. Store in airtight container.
Time 30m Yield 2 Number Of Ingredients 3 Steps:
Preheat oven to 375 degrees F (190 degrees C). Place zucchini in a bowl. Drizzle olive oil over zucchini and lightly toss to coat; season with salt. Spread zucchini onto a baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes.
Number Of Ingredients 3 Steps:
Preheat oven to 225°F. Line two large baking sheets (I used two 17-inch baking sheets) with silicon baking mats or parchment paper. Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2. After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster. Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them. In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice. Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later. Bake for 2 plus hours until they start to brown and aren’t soggy and are crisp. Let cool before removing and serving. Keep in an airtight container for no more than 3 days.
