Sometime ago I put up this recipe for paleo zucchini chips. They are light on the carbs (3.1 grams of carbs for 100g of uncooked zucchini), very healthy and exceptioanlly tasty. A great alternative to our pre-paleo snacks like popcorn and dorritos or whatever snack you binged on before. I have made several batches of them and the picture above is (although not very good) how it turned out for me.
I have got a lot of messages and mails about how a lot of batches get burned or soggy or both. After a bit of experimentation I have made some changes to the recipe. First of all, I noticed that some batches of mine burnt while others did not. It appears the issue is the excess moisture in some Zucchini. The first thing to do now after slicing is to lay them all on kitchen paper towels, place another layer of towels on top and place something like a baking tray over and press down to remove as much moisture as possible. This should avoid most of the problems. Please note that there is going to be a lot of shrinkage.
Give it a shot and let me know how it turned out.
- Olive Oil
- Salt & Pepper
- Spices like Paprika (optional)
- Slice your Zucchini thin. I would say 1/4 to 1/8 of an inch. I would suggest using a mandolin. A food processor will slice it too thin
- Pre-heat your oven to 225 degrees Fahrenheit. That is around 100-105 degrees centigrade.
- Lay out the sliced zucchini on paper towels, with another layer on top, press together firmly to remove excess moisture
- Lay out all the chips and brush or spray oil lightly on the chips.
- Bake for up to two hours, or until they get to the right level of crispiness for you.
- If there are still some softer chips, take the crispy ones out and put them back for a bit longer.
- Store in an air tight container.
- And there you have it, yummy Paleo Zucchini chips.