BAKED ZUCCHINI CHIPS

I’ve finally found a way to cook zucchini and make it taste relatively delicious to me. Being such a bland vegetable, I struggled with eating it during my childhood as it always seemed to end up on our dinner table at least three times a week, whether it was hidden in a stir-fry, roasted or baked. My theory is that if you put garlic, a little bit of oil and fresh herbs with anything, you can make it appetizing. Add a sprinkle of chilli for those that like it fiery and a once flavourless vegetable is no more!

INGREDIENTS

• sea salt
• 1 large zucchini, very thinly sliced into rings 
• 1 tablespoon extra virgin olive oil 
• 1/4 teaspoon chilli flakes (or more, depending on how hot you want it)
• 1 large garlic clove, very finely chopped or 1/2 teaspoon garlic powder
• 1 heaped tablespoon fresh basil, finely chopped

COOKING 

1. Lay the zucchini rings on a few paper towels in a single layer. Lightly toss salt over the zucchini and leave to sweat for a minimum of 25 minutes, then pat the zucchini dry with more paper towel to remove the salt and excess water. 

2. Preheat an oven to 180 degrees celsius. Line a large baking tray with baking paper. 

3. Combine oil, zucchini slices, chilli and garlic in a medium bowl and toss well to combine. 

4. Place the zucchini chips in a single layer on the prepared tray. Bake in the oven for around 30-35 minutes or until the chips are lightly golden. Remove from the oven and cool slightly before handling. 

Serve alone or with a sprinkle of fresh herbs! 

Serves / 2 as a side dish 

Total Preparation time / around 35 minutes (including the 25 minutes for the zucchini to 'sweat')

Total Cooking time / 35 minutes 

x Emily