Baked Zucchini Chips 1/8/15

Baked Zucchini Chips
makes enough for 4-6 (roughly 30 chips) depending on the size of the zucchini, so in this case yeah size does matter

I should've let these babies cook longer because mine turned out a little mushy. Not quite as crunchy as I hoped they'd be. Lesson learned. This journey is about new experiences and I learned to make sure the chips are crispy, not mushy. Don't make the same mistake I did. However, the flavor on these nugs is remarkable.

Ingredients:
Cooking spray
1 medium zucchini, about 4-5 inches long and 1.5 inches wide
1 tablespoon flour (any kind that you have)
1/4 tablespoon smoked paprika
1/4 tablespoon garlic powder
pinch of salt

ONE: Heat yo oven to 350F and lightly coat a baking sheet with cooking spray, non stick obviously.

TWO:  Cut the zucchini into coins a little thicker than a quarter, too thick they won't cook and too thin they will break a sweat and burn da fugg up. If your slices start releasing some liquid, dab them with a towel to dry them off. Mix together the flour, paprika, garlic powder, and salt in a medium bowl. Toss in the zucchini and mix them together until all the zucchini pieces are coated in flavor.

THREE: Lay the zucchini not eh baking sheet and coat the slices lightly with cooking spray. Bake for 30-40 minutes, flipping them every 10 minutes. Cook longer if you want them more crunchy vs. on the softer side. Keep an eye on them so they don't turn to a burnt crisp.

I added a before and after picture to be kind.

Mmmmmm time to snack like a damn goddess.

Song for the Recipe: Turn It Around by Lucius
This song has me summer dreamin and zucchini's are cheapest in the summer so boom!

Until next time.

Meg.