Wednesday, July 30, 2014

Zucchini Chips

At the end of every fall we say "Next year we are only planting ONE squash and ONE zucchini plant!". We get tired of trying to figure out how to use up all that produce. I love sauteed squash for lunch...but when that's been lunch every day for 2 weeks you start to get desperate. Hours are spent online looking for great ideas on how to use up the garden bounty. I'm sure there are plenty of other squash/zucchini planters who can commiserate with me.

Amy sent us in a Pinstrosity that I just might have to try out in an effort to use up more of these squashes.

The Original Pin
This one doesn't actually have an original picture. Just a recipe:

"I've always been a pinner and not so much a doer.  I get so excited to try a new pin, but the thought of the time and money going into some of these could be a little spendy, and make the hubby not so happy.  And with 2- and 3- year old girls at home, let's face it... Ain't nothing getting done fast, clean or easy! :) Enter zucchini chips!" 

"My husband is such a healthy guy, and our girls had been bugging us lately that they wanted chips.  Whining in the aisle, I think, Who gave them chips, and set me up for this grocery shopping fail?!  Eh, they're just toddlers, they'll never know the difference if I try this zucchini chip pin I've been saving!  What a health conscious and sneaky mom I would be!  I was wrong, and I now just buy the darn chips."

The Pinstrosity

"I followed this recipe to a T.  I'm not sure where I went wrong, but definitely some of the slices were a little too thick and came out soggy.  The ones I sliced too thin burned to the cooling rack, and I just peeled them off and ate the pieces I could salvage.  My hard work was not about to go to waste!  My girls just made faces and asked where the chips were."

"Mine aren't pretty, but the seasoning was actually very tasty!  I think for adults these could be a real pin win, with some practice and maybe some skill.  Or just without two toddlers behind you asking for 'the real chips.'"

I think a key to this is uniform zucchini slices, as Amy mentioned. With a knife, that can be hard to do. If you have one of those cheese graters with the slicer on the side (like the one below that I just found on Google), you can use that to help get your quarter-inch uniform slices.
Some food processors have slicing attachments, but if you don't have one (like me), then that doesn't help you a whole lot. 

As for getting kids to like these? Ranch dressing? You've got me there. We're not that far with Darrow yet. I'm still trying to figure out how to get him solids other than sweet potatoes. Oh well. Darrow may not be too keen on these yet, but I think I'm giving them a try for lunch! I'll have to report back what I learn. 

See you on the flip side!


  1. A mandoline cutter would likely work great too, if you don't have a grater box with the slicer on it.

    I wish I had your over production of zucchini and squash problems. Heh.

  2. I agree with a mandoline... but I've done squash 'chips' using one before and there was still a pretty wide variation in how much the pieces cooked, so placement on the pan/regular mixing may also matter.

  3. Veggie chips are way more sensitive to variations in oven temperature than are normal baked goods (even cookies), so as well as taking care to slice evenly, I'd turn the pan halfway through the baking.

    I also think this works better with things like turnips, but even there, I'll get soft ones and burnt ones.

  4. Mandoline slicer for the win! I LOVE LOVE mine from OXO. A little spendy but you will use it for the rest of your life. It's a staple in my kitchen just like my Kitchen Aid Mixer.

    I've never tried zucchini chips but zucchini fries rolled in Panko and then baked are super yummy! (And I dip those in Ranch). That's my go-to for using up zucchini.

  5. I make something similar to these. They aren't really "chips", just a different way to eat zucchini. If they are sliced evenly it is easier to cook them to the doneness you want. Just a little browning tastes really good. I like the slices dipped in bread crumbs and baked, too, I do that with larger zucchini.

  6. I make a similar recipe that doesn't call for the milk or bread crumbs. Put all of the other ingredients on the zucchini and bake for the recommended time. Uniform slices are key. Makes a great snack!


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