If you haven’t noticed, the end of summer often means a plethora of leftover zucchinis. Whether you have a home garden or make weekly visits to the farmers’ market- this is a great time to pick some up. If you can’t imagine making yet another loaf of zucchini bread, we have a snack that might be a game changer. Whipped up by the talented Elysa Weitala, these have an amazing flavor and are a great side dish or a midday snack. However, speaking purely from experience… if you plan on sharing, you may want to double the batch. Yep, they’re just that good! We’re forever indebted to Elysa for introducing us to our new favorite treat:
INGREDIENTS:
5 Medium Zucchini
3 tbsp Olive Oil
2 1/2 tbsp Basil
3 tbsp Rosemary
1 1/2 tbsp Pepper
2 tbsp Sea Salt
DIRECTIONS:
Preheat oven to 325*
Rinse five medium zucchini and cut into 1/8″ slices.
In a large bowl, coat zucchini slices in olive oil, slowly pour olive oil while mixing. Be sure to not over coat any individual slices.
On a parchment lined baking sheet, lay out a single layer of slices. Season one side up with rosemary, basil, salt, and pepper.
Bake slices for 45 minutes one side, remove from oven and flip. Season opposite with rosemary, basil, salt, and pepper. Bake for another 45 minutes. TIP: Pay attention to individual slices as bake time may vary depending on thickness.
Finished zucchini slices will be crisp and golden brown. Serve immediately and enjoy!
such a good idea! I bet you can do the same with eggplants too
Yum!! Be sure to let us know if you try it!
Pingback: Weekend To-Do | Queen of the Quarter Life Crisis
Pingback: Gebakken rozemarijn en basilicum Courgette Chips | Dits & Dots
omnomnom!!
Pingback: Flying to Amsterdam, Traveling Alone, + {Weekend} Links - TravelingMama
Pingback: baked rosemary and basil zucchini via ruemag | simple & chic
How long do they last ? great recipe!
Pingback: Stuff I found while looking around Cupcakepedia
Pingback: Weekend Post #18 | Kassia St Clair
Pingback: Baked Zucchini Chips | AnnaleciaIsAwesome
so simple! i’ll make it this weekend.
Pingback: Required Reading - Rebecca Atwood Designs
oh what a great, healthy snack! I just bought a bunch of zucchini on a whim, and didn’t know what to do with it. now I know! thanks 🙂
http://www.pureandgoodblog.com
Pingback: Burnt isn’t necessarily a backfire. | The Innovative Rabbit
Pingback: 15 Vegetable Healthy Snack Chips
Pingback: HAPPY WEEKEND + A Few Favorites
Pingback: 3 recipes to try | wanderlings / style & design love
Pingback: Green chips and dip | the amylogue
Pingback: Zucchini Chips | Crunchy Salty Sweet