For a while, I’ve been looking for local farmers markets to go to in my area or CSAs to join. I really like the idea of buying farm fresh ingredients because I’m all about supporting the farming community and Jason and I love fresh ingredients. There is this farmers market near my house that is on Wednesday’s. Kind of annoying because I work. The ones on the weekend are nothing like the ones I went to when I was in California. I’m so jealous of all you West Coasters and your awesome farmers markets. Don’t take them for granted!
I’m sure there are great ones in the city (DC) but I’m there 5 days a week for work so going in on the weekend is kind of daunting and not really appealing.
My coworker recently told me about this farm fresh delivery service she signed up for. So awesome. I love that everything is from local area farms and they deliver it to your doorstep while you’re at work. They come once a week and deliver a large box and it’s FILLED with a variety of vegetables and fruits. I tried it for the first time this past week and for the haul I got on Wednesday, I scored some pretty sweet loot.
Part of my haul was a large zucchini. I LOVE zucchini. And we all know it’s zucchini season since everyone is up to their ears in them right now. The best part of zucchini season? I’m loving all the zucchini recipes I’m seeing!
Here’s another zucchini recipe to add to your repertoire.
Veggie chips rock my world. I buy large bags of them at Costco and go to town. They’re dangerously addicting and I feel like eating the entire bag helps me get more than a day’s worth of veggies in. Haha, or at least I’d like to think that way. Probably not the best.
These zucchini chips that I made are definitely made of REAL zucchinis and using my mandolin to slice up these discs was really relaxing. I was kind of sad when I came to the end of the zucchini and couldn’t slice up anymore, lol
These delicate chips take a bit of time to make – honestly, waiting was probably the worst part of it. It’s extremely simple but having to wait for them to finish crisping up was torture! I just wanted to eat them immediately!
Zucchini Chips
Yield: 50+ zucchini chips | Prep Time: 10 minutes | Cook Time: 2 hours
Ingredients:
1 large zucchini
2 tbsp. olive oil
Kosher salt
Instructions:
- Preheat oven to 225 degrees. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.
- Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
- After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.
- Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
- In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
- Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.
- Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.
- Let cool before removing and serving.
- Keep in an airtight container for no more than 3 days.
Table for Two original
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these look delicious! I went to an amazing farmers market when I was in california and I have never found anything close to it in the UK!
I’ve never thought about doing this with zucchini – I have to say that it’s not my favourite vegetable but I think baking it in thin slices like this might convince me otherwise!
As if I needed another reason to hoard Kevin’s mom’s garden for zucchinis. Julie, these my dear.. look like the perfect veggie chip. And in my own opinion.. if you want to make the perfect crispy veggie like this, you just gotta put up with it and wait. All worth it in the end. I’d smother these in ketchup because… i’m weird. :)
This is, hands down, my favorite part of summer!
yay! another great-looking zucchini recipe. I had a zucchini given to me the other day that was the size of my arm — wish I’d seen this so I could have used some of the SIX CUPS of zucchini slices I got out of that thing!
I finally just bought a mandolin! Annd I have a million zucchini I need to use. So done and done!
Joining a CSA this year was one of the best things I’ve done. Everything just tastes a million times better than regular supermarket produce. I desperately want a mandolin now to make these. I have zucchini up the wazoo over here!
Which CSA did you sign up for? I’ve been looking for an affordable one around here!! Love these.
I signed up for: http://www.washingtonsgreengrocer.com/ :) they’re so awesome! I got the “small mixed box” and let me tell you – it’s NOT small. It’s like 15 pounds haha..they also have a “small organic box” and you can swap things out that you don’t want and also add a la carte farm fresh stuff that’s not already in the box, like milk, cheeses, meats, etc :)
These are too cute!!! Glad you’re making good use of your zucchini! :)
I am loving the zucchini chips. There is only sooo much zucchini bread any one person can make before they need something else. And chips are top of my list for “devouring without abandon” right now. :)
You have mad mandoline skills…these are gorgeous.
Those look excellent!
Oh heck yaaa!
What a smart use of all the fresh, local zucchini that’s everywhere these days. Gorgeous pics, too! =)
Wow, these look and sound amazing!
I’m going to have to make them ASAP!
ummm this sounds amazing! Never thought to make zucchini chips!
I adore veggie chips too. These look sooo good! I used to use a produce deliver service (that was organic too!) but cancelled it since we live 2 blocks from our city market now. I don’t want summer to end, I have loved every single weekend this summer filling up on fresh produce. I hope you enjoy the deliveries!
These look GREAT! I love zucchini and can’t wait to try them.
Mmm, love these! I haven’t been buying much zucchini this year because I don’t have any recipe I want to try but now I have an excuse! Hopefully my kids will eat them!
So simple and healthy! I miss my old farmer’s market. It’s too far to be worth heading to and I haven’t found one locally since the move.
What a great idea! I love veggie chips!
There is a place in LA called Love Deliveries and they are awesome. Just a huge basket of local organic love once a week. And I am now the proud owner of the most gigantic zucchini I’ve ever seen. And it will probably be made into these chips TONIGHT! with my fanciest of sea salts, of course.
I am up to my ears with zucchini from our garden. I am definitely making these soon! Great idea!
I made these tonight with yellow squash. DELICIOUS!!
I should really take advantage of the farmers’ market out here! I get so lazy on the weekends though. Yeah, I know, I’m so bad.
But I’m glad you scored this awesome zucchini! The chips look so incredibly thin and crisp! And veggie chips are healthy so I would totally stuff my face in these!
I’m glad slicing these was so relaxing :) And I love zucchini season – can never have too many delicious ways to use it!
Yepp – I need to bust out my mandoline. These chips look awesome… and bonus: I don’t have to feel guilty if I just sit on the couch and eat handful after handful!
I love this idea! They look so good, and I have so much zucchini coming out of the garden, this is a perfect way to use some up.
Love this idea!! I need to make them soon. Wonder if this will actually get my guys to eat veggies :)
These look so perfect, so crispy and delicious! I have to try them asap!!
I just went to a farmers market on Saturday. It was so much fun, albeit 1000 degrees out. I love having the fresh ingredients too. Man, I keep seeing all these recipes you are making, and its just reminding me of all the things I need to buy! Now on the list is… stand mixer, food processor, mandolin, doughnut pan. Thanks Julie ;) No but really, these look fantastic! And as always, your photos are stunning!
LOVE this! I actually haven’t tried veggie chips before, and at times like these when summer squash is on and popping, I’m always looking for new ways to use it up. Thanks for this luscious idea!!
I love the veggie chips from Costco too! And have so much zucchini in my world…this is the perfect solution :)
This is such a fun twist on the usual oven chips – and a great way to utilize all of the gorgeous zuchini at the markets right now!
I think my mandoline slicer will be getting a little more face time in the near future ;)
I can’t stand how gorgeous these chips are! And, you cracked me up about how you were disappointed to reach the end of the zucchini. lol! I’ll be making these for sure, as I need another reason to use my fun OXO slicer! woohoo!!
Keep in an airtight container for no more than 3 days. * yeah right… like these would even last an hour… YUM YUM YUM
I’m totally obsessed with zucchini! These chips looks so fun!
So simple! I’m going to give this a try, thanks!
[...] Zucchini Chips (Table for Two) Although the zucchini yield is slowing down, I’m still picking them occasionally. This is a great way to use some up – a quick, easy and healthy snack. [...]
How long would you leave these in a food dehydrator? I will deffinitely make these in the oven but would love to use my dehydrator for this also.
I, unfortunately, have no idea. I don’t have a dehydrator nor have I ever used one so I would not even be able to give you any sort of guesses. Sorry!
I also live in DC Metro area & I am completely addicted to Farmers Markets. They are harder to find out here, but they do exist! I am in Alexandria, VA and just in my area, we have one on Friday afternoons (Kingstowne), Sunday mornings (Bren Mar), & Sat, of course. (Old Town & Del Ray.) Feel free to email me if you want more info on how to find yours! (And I am trying this recipe TODAY since I have way too many zuccinis from last weeks Farmers Market run!)
These look soooo yummy! I’m going to make these right now to have tonight with our veggie burgers. Thanks for sharing!
I love farmers markets for the items that I don’t grow myself.
These look great! What an awesome way to use up zucchini (that doesn’t involve flour, butter, or sugar…I might like zucchini bread too much).
What brand of mandoline do you use? I bought & returned an OXO one from Bed Bath & Beyond (about $50) because I didn’t feel like it sliced good. I would love to get one that works good!
Mine’s actually OXO!
I do not have a cutting tool. How thisck do you think the slices are pre-baked?? Thanks for all of the great ideas!!
I feel like they’d be 1/4 inch thick.
Actually, most likely a lot thinner than that. Just slice them paper thin with a knife.
Hi there, I loved this post, but in particular I loooove your photography!! Did you take those photos? I am a beginner photographer, and I’m really into food photography, looking to get some advice from everywhere I possibly can :) thank you!
Hi Sylvie, thanks for the sweet comment. Yes, all pictures on this blog are my own. If you go to my FAQ, I have some photography questions answered including what lenses I use. I also highly recommend you checking out this book: http://astore.amazon.com/tabfortwo-20/detail/0817439390, it will really help you understand photography a lot better. Also check out the book, Plate to Pixel (http://astore.amazon.com/tabfortwo-20/detail/0470932139) which is all about food styling and photography from one of the best and renowned food photographers out there.
Trying these tonight!
225 was way too hot for my oven. Next time I’ll try just under 200.
If you dont have parchment paper can you use tin foil instead.
[...] Zucchini chips [...]
I love this recipe!
Just finished making (and devouring) these! Awesome! Thank you so much.
Are degrees in Celsius or Fahrenheit?!!
Fahrenheit.
These are already a huge hit with my family, even though I have not yet perfected the recipe. Any tips for keeping them from over-browning? I have tried lowering the oven temp and still cannot bake them for even an hour without burning. Thanks for any insight you can provide and for the delectable idea!
Try putting tin foil loosely over the baking sheet when they start browning too much.
A good friend of mine told me how to get a lot of the water out of zucchinis before you fry or bake them so they will be crispier. After you slice all your zucchini sprinkle both sides of the slices with regular table salt! Let the salt sit on the slices for 30 minutes (1 hour if you have the time) and then pat dry with a paper towel. You’ll be surprised how much water you actually get out of the zucchini!
I’m making these right now! Thanks for sharing!
just to clarify because I’m really new to cooking
do I paint olive oil on one side or both sides =) ?
Both.
I tried making these this afternoon, but even though some of them started getting very brown (quite dark, looked almost burnt) after 45 minutes they were still kind of floppy. Do you have any suggestions?
A number of factors could’ve attributed to this. The only things I can think of were: how thin were your slices? Did you pat them dry enough? If they weren’t pat dry enough, it would take longer for them to crisp up since there’d be so much water content left in the zucchini. I’d suggest either turning your oven temp. down to 200 next time or put aluminum foil over the pan if they start to get brown really quickly.
I tried making these today. They turned out ok…..not nearly as nice looking as yours. But I’ll keep trying. My question for you is have you done a serving size/calorie calculation on these? Even a ballpark figure would be good.
Hi Crissie! Sorry, I haven’t done one of those calculations. I’d say servings size like 5 and 70 calories? I really don’t know. That is a total guess.
Great Zucchini recipe! I think it will work well with Weight Watchers
Can’t wait to try these! Thanks for the recipe. By the way…love, love, love your website. Beautiful!!!
Not sure where you work within DC but I spent 2 years working at the Department of Health and Human Services (200 Independence Ave, SW … right across the street from the botanical gardens) and from spring until fall there is a farmers market from 11-2 every Wednesday. If that isn’t too far you could stop by on your lunch break… there are also vendors selling sandwiches, wraps, etc for lunch. I loved buying fresh, local, veggies there!
Thank you! I made these Monday night, and there was no need for the air tight container. They didn’t last very long in this house. I did make the mistake of setting my blade to cut too thinly, but they were still amazing. I’ll know better for my next batch, which will probably be happening very soon. Delish!
I just discovered your site when a friend emailed out the Holy Wow Chicken recipe. Made these chips this afternoon and agree that there is no need to note they store for 3 days! Mine only took an hour and 20 minutes to cook – I am sure it differs based on how thinly they are sliced and also my zucchini was small. Can’t wait to keep trying things! You have a new fan.
This recipe works really well with parsnips and sweet potatoes too – yum!
If I ever have any zucchini left over, because we love them, I’ll have to try these. Makes me want to plant an extra plant in the garden this yr. Thanks!!
Oh man…these sound and look soooo good.
I am going to try these as soon as I get some zucchini.
Thanks for this awesome recipe!
:)
Kelly
I think I will try this with my dehydrator! Thanks for the inspiration:)
Made these a couple of weeks ago. They were an excellent ‘healthy’ chip which everyone loved. The only thing that was surprising was how small they ended up. Used ordinary sized zucchinis, but after cooking they were mostly about the size of a quarter. Definitely will make again…but will look for larger rounds of zucchinis. I wonder if I cut them too thin…thus making them shrink more? Any thoughts?
Mine ended up being larger than quarters – you probably do need larger zucchinis. They will shrink though no matter what. You’re basically dehydrating them to make them into chips, therefore sucking out all their water content, so that’s why they become crispy and chip-like. You want them thin – otherwise you’ll end up with mushy zucchini chips or you’ll spend 6+ hours trying to get them to get crispy :) thin cut is good!
question why are my chip still soggy after 2 hours of baking?
Hi Ray, there are many contributing factors as to why your chips may still be soggy – were they thinly sliced? How thin were they? Did you soak enough water out of them prior to baking? My best suggestion to you is, if it’s still soggy after 2 hours, keep baking them. Everyone’s results will be different because not everyone will slice it as thin as how I did, therefore, this recipe is just a guideline.
Thanks for this great recipe – I can’t wait to try it! One question, do you brush olive oil on both sides, or just one side? Thanks again!
I just brushed it on one side.
Thanks for posting this! I am wondering what service you use for the delivery. I just moved to the DC area and am looking for something like that. Any info would be so great! Thanks!