Ever since I can remember I've celebrated Christmas with my three cousins, my aunt and uncle and of course my immediate family. This past weekend was no different as we continued on the tradition of the big family shindig! But we are all grown up now. Instead of playing with barbies, we are running after little ones and talking about the excitement of babies to come, our careers and enjoying each others company. It's so great that despite everyone's nutty schedule we still somehow find the time to all share a holiday meal together.
Last year, Walker and I hosted at our condo. We rented out the party room to fit everyone! This year the hosting was my cousin and his lovely wife -- we were off the hook ;) The nice thing is everyone brings a dish or 2 or 3 to the dinner to make it easier on the host. It's a very collaborative effort! We brought these zucchini chips, my beet goat cheese dip (page 222 in my book, Joyous Health), a kale holiday salad which I posted on my Facebook Page and some vino :)
Zucchinis are a nutrient-dense food too! Check out these delicious facts:
- The polysaccharides in zucchini include an unusual amount of pectin. This pectin is being linked in repeated animal studies to protection against diabetes and better regulation of insulin.
- Zucchini is high in a trace mineral called manganese, which helps the body metabolize protein and carbohydrates, participates in the production of sex hormones (oh la la!), and catalyzes the synthesis of fatty acids and cholesterol.
You could also take the same seasoning ingredients and create beet chips. As well, if you have a food dehydrator, then this recipe will work wonderfully well!
These zucchini chips came on my radar at the perfect time! My good friend Mark sent out his fitness/wellness newsletter last week with a recipe for zucchini chips. I changed the original recipe around a bit to my taste and they tasted as good as they looked. I think I will use a little less sea salt next time but I've adjusted this recipe to reflect less salt.
Snacks
Sea Salt Rosemary Zucchini Chips
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Ingredients
- 4 small zucchinis, thinly sliced*
- 2 tbsp extra virgin olive or camelina "roasted garlic" oil
- 2 tbsp dried rosemary
- 1 tbsp Mixed Italian dried herbs**
- 1.5 tsp coarse sea salt
- 1.5 tbsp ground black pepper
Instructions
- Preheat oven to 325*.
- - In a large bowl, drizzled zucchini slices with olive oil. Now I know it seems like very little olive oil, but remember they shrink a LOT. Don't overdo the oil.
- - Line two baking sheets with parchment paper. Lay out a single layer of slices. Season one side with half of the ingredients.
- - Bake slices for 45 minutes on one side, remove from oven and flip. Season opposite with remaining ingredients. Bake for another 45 minutes.
- IMPORTANT: Pay attention to individual slices as bake time may vary depending on thickness.
- They will be crisp and golden brown.
- Enjoy immediately!
Notes
*If you have a mandolin to slice the chips it will make it far easier and faster to get them nice and thin.
**The brand "simple organic" has a nice mix of Italian dried herbs that includes basil, oregano, majoram, thyme, sage and of course rosemary. I LOVE rosemary which is exactly why I used extra!
I really love the brand Simply Organic and this was the dried Italian Seasoning I used.
If you try this recipe, let me know what you think in the comments below!
Can't beat quality time with loved ones :) Love this chip recipe! Just goes to show that zucchini doesn't have to be limited to raw crudité appetizers.
ReplyHi Joy, Great recipe! Can these be made the previous day and then served at a lunch potluck?
ReplyLooks great. Too bad they take so long to make. Any tips on how to preserve them and prevent them from going soggy? Happened to me last time I made zucchini chips.
Reply[…] an appetizer? Why not try sea salt rosemary zucchini chips (Joyous […]
Replyhave you ever tried to salt and set the chips to draw out some of the moister before seasoning and baking ?
ReplyI have not, but this is a good idea. It would probably help them dehydrate quicker!
Tried this recipe but found it was way too much course sea salt. Did you mean 1.5 tsp?
ReplyHey Kristina, You might have to scale back depending on your taste preference :) Rachel - Joyous Health Team