I had to try the zucchini chips several times. First the slices were 5 mm thick and the temperature was definitely too high. The result was crispy, but also dark – very dark, actually too dark to enjoy. With much lower temperature it went well. But for this result the chips were also in the oven for a veeeery long time, where they cozily could dry.
For the next portion of chips, I approached from the other side and tried to slice the zucchini as thin as possible. I guess I have managed 1 mm. In the oven at convection heat towards the end of the baking time I had as a reward: floating chips. So for me as the optimum preparation method turned out to be the middle course with about 3 mm thick slices and a marinade of oil, cumin and paprika powder.
This time I have got my inspiration from two of my favorite blogs that I always love to visit. I already read Veggieful regularly for a long time, and recently I have discovered My Whole Food Life. Who also loves vegan or whole food snacks, should definitely have a look on both blogs!
- 1 medium-sized zucchini peeled and shaved into approximately 3 mm thick, even slices
- 1 tbsp oil
- 1/4 tsp cumin
- 1/4 tsp paprika powder
- Preheat oven to 110°C and line a baking tray with baking paper.
- Add all ingredients to a bowl and toss to evenly coat zucchini. Place the zucchini slices onto the baking tray in a single layer.
- Bake for 70-100 minutes until crispy. In between open the oven door every then and now to allow the steam to escape and flipping once after half the time.