Baked Zucchini Chips with Smoked Paprika & Edible Flowers

Baked Zucchini Chips with Paprika and Edible Flowers

Baked Zucchini Chips with Smoked Paprika & Edible Flowers

This dish/snack is out of this world but does require a lot of time to cook.  If you have a dehydrator, it may cut down the time by 1/3.  I used the oven in this recipe because I don’t have a dehydrator.  I also cooked this overnight as I sleep or put in the morning before going to work and will be ready when you get home.  Another word of caution, the cooking/drying will reduce the yield by 83%.  This is great if you want to get rid of a lot of zucchini from your garden.

Serve:  6                              total time: 6-8 hours (baking in oven) & 20 minutes prep

3 large Zucchini (sliced in a 1/8 inch width)
2 cups Olive oil
2-4 tablespoon Smoked Paprika (available in all grocery store in the spicy aisle)
To taste Salt

 

  1. Preheat oven to 250 degree;
  2. Slice the zucchini into 1/8 inch depth; use a mandolin rather than the food processor. I used the processor and it causes more mess and waste.
  3. Line up the slices on a sheet & press the slices between paper towels to absorb excess moisture;
  4. Line the baking sheets with parchment paper or use racks to place on top of the baking sheets;
  5. Lightly brush the olive oil on the parchment paper or racks;
  6. Place zucchini slices tightly next to each other but don’t overlap any of the pieces;
  7. Lightly brush the top of the zucchini with olive oil;
  8. Sprinkle the slices with paprika and salt
  9. Cook in oven for 6-8 hours. If you have 2 ovens, I recommend using them to cook as well.
  10. To drain the excess oil from the chips: place them on top of a sheet of paper towel and another sheet on the top of the slices; press lightly to absorb excess oil.
  11. Place the cooled chips in an airtight container and can be eatable for 2 weeks – if it last that long.

Tag:  zucchini, healthy snacks, gluten free, grain free, low fat, high fiber, potassium,