I try not to eat a lot of junk food, and don’t typically buy a lot of it. You know, the drill — if it’s in the house, you’ll eat it.
For the most part, I don’t miss it, but there are times when some crunchy potato chips are the only thing that will compliment the sandwich I’m eating. And you probably know that there isn’t a truer statement than “you can’t eat just one.”
So I’ve been on a mission to find a healthier alternative. There are sweet potato chips, and all kinds of veggie chips you can buy, but are those any better? Not sure, I set out to make my own chips, and have experimented with just about every veggie you can slice up. I’ve had successes of all kinds, but my favorite so far has been these Hot Roasted Garlic zucchini chips, mostly because of the seasoning, Ava Jane’s Kitchen Hot Roasted Garlic seasoning. A combination of crushed red pepper flakes and garlic, it is more than just spicy (although, it definitely is hot!) It’s also flavorful which is missing in a lot of spicy seasoning blends. There’s nothing worse than eating something when all you can think about is how your mouth is on fire, but this blend is not that, and is perfect with neutral zucchini.
On to the chips. These will take you longer to make them than it will to eat them. Mostly because you will want to eat them all as soon as they come out of the oven, but also because, it just takes time to get them crispy like potato chips without burning them. There are several things that will make a difference in how these turn out. The first is the size of your zucchini. Smaller is better. Bigger ones hold water and have less flavor, so skip those giant ones.
Next, you want to cut them thin and evenly. A mandolin is really best here. If you’re going to use a knife, make sure it’s sharp and take your time to cut thin and even slices.
And finally, you want to draw as much water out of these as possible. Usually, I would salt them, but after trying that, I found that they shrink too much, so instead I let them sit and blot really well with paper towels.
If you follow these directions, you should end up with perfectly crisp, hot and spicy zucchini chips that will disappear in no time.
Hot Roasted Garlic Zucchini Chips
Prep time: 1-2 hours
3 zucchini, on the small side
3 tablespoons Ava Jane’s Kitchen Avocado Oil
1-2 teaspoons Ava Jane’s Kitchen Hot Roasted Garlic spice blend
Preheat oven to 275 degrees F. Spread a layer of paper towels on a clean, dry surface.
Slice the zucchini as thin as possible spread on a sheet pan. Let stand for 15-20 minutes and press a layer of paper towels over top to blot as much moisture as you can from the zucchini.
Brush with Ava Jane’s Kitchen Avocado Oil and sprinkle with Hot Roasted Garlic seasoning.
Bake for 1-2 hours, checking every so often. The chips are done when they are light golden brown and starting to curl at the edges.
Let cool completely before serving; they will get crispier as they cool.
Easy to download PDF: Hot Roasted Garlic Zucchini Chips