So today I was having a salty food craving. Although I don’t even like potato chips all that much I kept seeing “microwave potato chips” on Pinterest and some other blogs. I remembered that I had also “pinned” a recipe for zucchini chips. I went back and read it and it just seemed like it would take too long to make because you have to bake them a long time in the oven…so I thought…why can’t I throw them in the microwave like the potato chips? So after reading a few recipes and getting some pointers I set out to the garden to get a zucchini. For those of you following my other blog, Mandy’s Marvelous Meals, you know that my zucchini is plentiful…so there were no worries if I screwed this up.
I am happy to report that they were a success and with a little trial and error….and only one small fire in the microwave…this made a nice fairly quick snack. The best part??? They are “0″ Weight Watchers Points Plus!!
Here are a few things to keep in mind if you are going to try this out for yourself:
- Use a mandolin for even slices and make them thin.
- Although there are suggested cooking times in the recipe….when making the first few batches (my microwave is pretty small so I could only fit 5 at a time!) start out by cooking them for one minute at a time until they are brown, but not burning. You must keep an eye on them so don’t try to walk away or do other things while they are in there. Trust me, you turn your head for one second and your house is filled with nasty burnt zucchini smell! After one or two batches, you should have a pretty good idea of how fast your microwave will cook the chips.
- Do not skip the “rest” step before flipping them and cooking them further. I found that this also helped prevent burning (and had read that on a few other blogs…but I didn’t listen…and so now I know!).
- The recipe states that cooking spray is “optional”. The reason being is that I had initially been using it but forgot to spray a few of the batches. They still came out pretty much the same. Although I thought the olive oil cooking spray did sort of give them more of an “oil” taste (but not “oily”). So it will be totally up to you if you want to use it or not.
- Be careful with the seasonings…another tip I read from a blog and thought I was following…is that you do not need very much seasoning at all. Be careful when sprinkling it over the zucchini slices. Even though I was trying really hard only to put on a little bit, it was still too much. The first few batches were a little bit overwhelming with seasoning until I was able to taste them and realize what was happening. I just put a teeny tiny pinch on each slice of zucchini and they came out with just the right amount of flavor.
- You can use whatever seasoning you like (even just salt). I used McCormick Garlic Pepper, which is my go to seasoning when I don’t feel like being creative. It is delicious (recommend it on meat as well!).
Here’s to healthy, yet pretty darn tasty snacking!
Microwave Zucchini Chips
1 small zucchini, sliced thin
Olive Oil Cooking Spray (optional)
Salt or other seasoning of your choice
Cut the parchment paper into a circle to fit over the glass tray in your microwave.
Place the zucchini slices on the parchment paper, spray each one with a very small amount of cooking spray, and sprinkle with seasoning.
Microwave for 2-4 minutes (see tips above), until the chips are just turning brown.
Open the microwave door and allow the chips to “rest” for a minute. Then turn them over (use tongs, as they will be hot!) and cook for another 30 seconds. Check to see that they are crisp and not burning. You can continue to cook on high at 15-30 second intervals until they are crisp.
Allow to cool and enjoy!