Are you on a diet? Watching for proper nutrition? Then potato chips are taboo for you. But instead of them, you can make homemade chips, and not necessarily from starchy potatoes, but from light and healthy zucchini.
Photos of ready-made squash chips Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Chips lead the hit parade of popular snacks, and deservedly so - after opening a pack, it is almost impossible to stop. However, they also occupy one of the first places in the list of harmful fast foods, because there is nothing left of the benefits of the original product in them. But this does not apply to homemade vegetable chips. Therefore, if you are a fan of chips, while already tired of fried zucchini, then turn their fruits into something fabulous - into a healthy snack that you can take with you on the road, give your child to school or have a light tea party in the evening. Zucchini chips will be an excellent solution, which will only benefit the body. Delicious, tender, crunchy … And besides, they are also easy to prepare.
To make the chips truly appetizing and tasty, some tricks will help you. First, the slices are cut into slices as thin as possible. For this, a special vegetable cutter or a wide sharp knife is used. Secondly, spices will help to give an expressive aroma to the dish. For example, paprika, Provencal herbs, or a mixture of hot peppers. Thirdly, vegetable chips are prepared in the oven, microwave, airfryer, dryer or dehydrator. Fourth, parchment paper will help prevent the product from sticking to the baking sheet. The fifth trick to get the crispy and browned chips evenly baked is to arrange the vegetable pieces so that they do not touch each other. And such a delicacy is stored in a plastic hermetically sealed container, in a cool dry place.
- Caloric content per 100 g - 24 kcal.
- Servings - 1 zucchini
- Cooking time - 20 minutes
Ingredients:
- Zucchini - 1 pc.
- Ground red paprika - 1/3 tsp
- Black pepper - a pinch
- Salt - 1/4 tsp
Making zucchini chips
1. Wash the zucchini, dry with a paper towel and cut into thin rings of 2-3 mm. This can be done with a sharp knife or grater with a "shredded" side.
2. I cook chips in the microwave, but you can use the oven. But for any chosen method, cover the baking sheet with parchment for baking.
3. Place the slices of courgette slices on a prepared baking sheet so that they do not touch one another.
4. In a small container, combine salt, pepper, paprika and sprinkle each round of future chips with this mixture.
5. Place the baking sheet in the microwave, turn on 750 kW and dry the zucchini for about 10 minutes. If you are using an oven, then heat it to 150 degrees and dry the vegetable for half an hour.
6. Allow the finished snack to cool slightly and put them in a plastic or glass container.
7. I recommend using these green chips dipped in whipped egg white with black pepper and grated Parmesan cheese. This is delicious. And if you like crunching, then roll the zucchini in bread crumbs for more crunch before baking.
See also a video recipe on how to make zucchini chips:
