These simple zucchini chips I chose to show you today, they are fast, simple and unexpectedly good! I struggled to make zucchini chips, so simple without other additives - but they were watery and I wasn't very successful. And I came up with the idea to sprinkle a little grated Parmesan on them, it browns and hardens after cooling and I got the most delicious and healthy chips ever.
Even if they are not really crispy, they will disappear in a minute from the plate without anyone commenting on anything. By the way, I still consider them quite dietary, I used about 1-2 tablespoons of grated Parmesan cheese in total and it is a very modest amount, as is the oil. So let's eat healthy, be beautiful and loved!
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Wash the pumpkins - try to choose small and fragile pumpkins, you do not have to peel them.
And slice with a mandolin grater, so I would recommend so that the slices are uniform and thin.
Look what beautiful slices I got, so I recommend mandolin :)
Put the slices on some paper napkins.
Cover the top with napkins and leave for 10-15 minutes, to absorb the water from the pumpkin as well as possible.
Meanwhile, spread a baking tray with baking paper and grease with 1 teaspoon of oil.
Then put the pumpkin slices in the pan.
Grease the top with very little oil - just enough to adhere a little better spices and Parmesan cheese on slices.
Sprinkle with any spices you like - herbs from Provence, garlic, pepper, paprika, etc.
And definitely with a little Parmesan cheese that will make the slices of chips more crunchy.
Place the tray in the preheated oven at 160 degrees and leave for 20-30 minutes, depending on the oven.
Be careful to cook better slowly, to dry but not to burn.
Allow the zucchini to cool completely in the pan - you will notice that they are not as crispy as they are hot, but
along the way they cool and harden.
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