Zucchini chips. Chippies. Crunchy, spicy, moreish chippies. It’s true, zucchini can be baked, slowly until it turns crunchy and it makes for the perfect snack. Just like kale chips, vegetable chips, parsnip chips, and crunchy chickpeas, Harry hoovers these up, if I don’t beat him to it.

You can pick ‘n’ mix your own spices, experiment and have a play until you find the perfect mix. Then let us know so we can try it too.

Nutrition Note:  Spice up the zucchini in your life and add extra green goodness into your children’s diet with these zucchini chips, providing fibre, folate, and a range of health promoting nutrients your little ones need.

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Ingredients

• 1 zucchini (160g)
• 1 Tbsp olive oil (or coconut oil)
• Pick ‘N’ Mix Herbs:
• (I use around ¼ of a teaspoon but you can season more lightly for children)
• Cumin
• Paprika
• Salt
• Pepper
• Cayenne pepper (adults only)
• Garlic salt
• Lemon rind

Method

Step 1

Preheat oven to 100 - 110 °C (fan-forced) and line a tray or two with baking paper.
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Step 2

Use a mandolin on the lowest setting to slice the zucchini into circles (the thinner the better). -

Step 3

Place your zucchini slices, oil, and spices in a bowl and toss to coat. Place zucchini in a single layer on the oven tray. -

Step 4

Bake for around 60 minutes. You can turn the zucchini slices at the 30-minute mark. Keep an eye on them to ensure they don’t burn. You want completely dehydrated and crispy chips. They will crisp up more on cooling. -