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Zucchini Chips (Zucchine Secche)

Photo Credit
julie deshaies/shutterstock
The Editors
Yield
about 3 cups
Category
Vegetables
Course
Appetizers
Other
Preparation Method
Bake
Sources
Yankee Magazine
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These dried zucchini chips come from the home kitchen of Ciao Italia chef Mary Ann Esposito. “This recipe was hatched from desperation when my zucchini plants — which seemed to have nine lives (and then some) — conquered my garden,” she explains. “Dried zucchini chips are a great way to use up that army of green, and they make the best healthful snacks. Pick your zucchini when they’re about 6 inches long. Take care to dry the slices well, until they’re as crisp as potato chips, so they won’t mold.”

Ingredients
2 small zucchini, washed, dried, and thinly sliced (1/8-inch-thick rounds)
2 tablespoons dried oregano
1 tablespoon kosher or sea salt
2 teaspoons ground cayenne pepper (optional)
Instructions

 

Heat oven to 175 degrees. Lay zucchini in single layers on wire racks set on baking sheets. Bake, turning once or twice, 12 to 18 hours or until crisp. (After 12 hours, check every other hour for doneness.) Or place slices in a dehydrator and dry according to the manufacturer’s directions. When they’re done, remove them to a bowl and set aside. In a separate small bowl, combine oregano, salt, and cayenne, if desired. Add spice mix to chips and toss gently. Let cool to room temperature. Place in glass jars and add any leftover spice mix. Cap the jars and store in a cool, dark place, up to several months.

Adapted from Celebrations Italian Style by Mary Ann Esposito (Hearst Books, 1995)

 

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The Old Farmer's Almanac Editors

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