Sunday, January 30, 2011

Crispy Zucchini Chips

These are so addictive. They take a long time to make (baking wise), but they are so worth the effort. Also, you may want to get a slicer such as a small hand held mandolin. I got mine at Bed, Bath and Beyond for only $7. They can cost as much as $100, but hey I am on a budget here! My little $7 one works just as well and it slices nice and thin with three different sizes.

 I think these little snacks may be a trigger food for me because they are like small potato chips. I really can't stop eating them. Kind of like Lay's potato chips - you can't eat just one! They shrink to the size of a nickel, but they are oh so good! They give off a sweet flavor that most roasted veggies give, but the low temperature at a longer period of time dries them out to form that crunchiness I crave. You kind of get the benefit of both worlds: sweet and salty. Also, the medifast member who shared this recipe with me suggested trying it with a splenda and cinnamon blend. Yum! I haven't tried that yet, but what a sweet way to eat your veggies! I did find out recently from Nutrition Support that because the nutritional content of the zucchini is still the same after they are cooked (just the moisture is dried out which causes them to shrink), you would weigh the zucchini before they are cooked. You must weigh your zucchini before they are cooked which would give you a very small portion size. Enjoy!


Crispy Zucchini Chips
ChrisTomMeg from the Medifast Forums

Ingredients:
1 1/2 cups before cooked - confirmed by Nutrition Support (3 Greens)
1 teaspoon olive oil (1 Healthy Fat)
1/8 tsp sea salt (1/4 Condiment)

Directions:
Preheat oven to 200 degrees. Line a large baking sheet or two small baking sheets with parchment paper. Spray lightly with cooking spray. Place zucchini slices in a single layer on parchment paper. Bake for 3 1/2 to 4 hours until desired crispness, turning zucchini slices occasionally.

Servings: 1 1/2 cups or 3 greens, 1 healthy fat and 1/4 Condiment
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34 comments:

  1. Hi new follower. I came here from mom to the fourth pwers blog. These look good. I will have to give them a try. Thank you to your hubby for serving our country

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  2. Sandy, First may I say you are a lifesaver with these great recipes!
    I tried the above recipe and used veg spray on the parchment paper. Would this still count as a healthy fat?
    I am starting my 3rd week and am missing regular food. I really was a veg hater but this recipe and the califlower pizza now makes me believe I CAN do this!
    Thanks again Barb

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  3. Thanks so much for the nice comments Barb and Shabby Chic! Vegetable spray does count as a healthy fat when sprayed for atleast 10 seconds. You can do this! Cauliflower pizza is one of my favorite recipes too!

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  4. Hey Sandy - I love your blog!! A quick question about these though - do you measure 1 1/2 cups before or after you bake them? Do they keep fairly well?? Hubby and I are going camping next weekend, and I'm looking for something 'snack' like I can take with me that will be OP.

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  5. I measure 1 1/2 cup after they are cooked because they do shrink a lot! They will be the size of nickels and very light. For me they lasted as long as they are in an airtight container or ziploc. Mine stayed crispy even the next two days. To me they were like potato chips. I really like them but they use up a lot of zucchinis and take a long time to cook but for me they were worth it.

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  6. Sandy, above with the ingrediants you said to measure before cooking... on your comment you said measure after they are cooked... I'm a bit confused but really want to make this :)... Let me know which it is so I don't make a mistake of eating too much or too little.. Thanks so much :)

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  7. I just found out it you have to measure before cooking because the nuitrient value is still the same even though they are smaller. If you measure after they are cooked, then you will be getting more carbs because it is more zucchini.

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  8. this is so great, for kids and me! delicious meal!

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  9. Do these store well for more than a day or so if sealed tightly?

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  10. I just put them in a ziploc bag and they still stayed crispy for days :)

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  11. I love these, but I can never get them crispy. What am I doing wrong? Maybe slicing them too thin?

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  12. I have never had a problem with not getting them crispy. Maybe cook it longer? I cook mine for about 3 1/2 hours turning about once an hour. The low temperature and extended baking time should dry them out to get them crispy. I hope that helps!

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  13. Hi Sandy,
    I've used this recipe and instead of in the oven, I put them in my food dehydrator. They turned out fantastic and didn't tie up my oven for 4 hours!

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  14. I didn't like zucchini until I tried these. Mine didn't take as long, maybe I sliced them thinner. Amazing. I have struggled with the green when my family wanted burgers. I get tired of salad. I can't wait - hamburger with tomato, wrapped in lettuce leaves, and these on the side. It will be so satisfying. Thanks so much.

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  15. Just like the above comment, I didn't like zucchini either. However with my tastebuds changing and willingness to try new things, I decided to give it a try! Wow! They are great! Reminds me of baked pumpkin seeds! The wait for them to bake was so worth the wait! Thank you!!

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  16. I can't wait to try these - especially with your 'BBQ Chicken Salad on REvolution Rolls'! Thank you so much for creating this blog and sharing all these wonderful recipess and sharing your experience :-)

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  17. do u dip the zucchini slices in olive oil and then sprinkle them with the sea salt before you bake them? that seems like the obvious thing to do but i don't want to just assume.

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  18. I just drizzle the olive oil on top and then sprinkle the sea salt. They taste yummy!

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  19. I just drizzle the olive oil on top and then sprinkle the sea salt. They taste yummy!

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  20. We're on restricted oil with the Dukan Diet, but I reckon I can spray these. They look amazingly good, and the idea of cinnamon-ing them is GENIUS!

    Thanks much! I'm away to pin your post.

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  21. Hi...I have made kale chips in a similar way, except you only need to bake them for 20 minutes or so. ALso, I use my hands to mixt the oil throughout it and to coat it evenly...yummy..cant wait to try the zucchini

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  22. Hi Sandy!!

    Trying this recipe now, I am shocked at how much they are shrinking.. wondering if I sliced them too thin? Can you post a pic of a before slice and an after??

    Thank you so much for all of your hard work!

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  23. Have you tried this with any other vegetables? Yellow squash or cucumbers?

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  24. Sandy - I am 7 days on the program and I am so glad you have this blog and all the wonderful recipes. I am so excited to try the chips!! Thanks again.

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  25. I wonder if the zucchini slices can be microwaved? It may sound strange, but I have made chips from red potatoes in the microwave. They genuinely come out crispy. I think I'll have to give it a go at some point, but if anyone gets to the experiment first, let me know. :)
    http://www.foodgal.com/2010/01/microwave-potato-chips-really/

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  26. Hi Sandy, thank you so much for your website and recipes!! I can't say enough what a life saver you on this diet!!!! I love the zucchini chips, its really hard not to eat them as I am baking them either.

    I did want to provide you with one thing that worked for me when making these. I found that 1/4 - 1/2 of tablespoon of olive oil is enough for 1 cup of zucchini before baking, but I also found it even more helpful to "paint" on the oil with a basting or silicone brush so that way you get the most out of a little and you still have another 1/2 of healthy fat.

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  27. Thanks s much for the tip about brushing the olive oil on with a brush. What a wonderful idea!

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  28. Sandy, you're a lifesaver. My mother has been on MediFast since July and when I started 3 weeks ago, she told me of your site. I was just getting in to the whole lean and green cooking at that time, so didn't want to try and fancy anything up and wanted to get in to the habit first.

    Now..... I think I'm going to try everything here. But these... these will be a true godsend. This weekend, I plan to make some revolution rolls, get some mid-lean meat (we have a fantastic farmer's market here in town where I can get more "exotic" meats that are lean and not beef), and have me a burger and "potato" chips!

    Can. Not. Wait.

    THANK YOU!!

    (Also, will be having the chicken and spinach alfredo "pizza" soon, too.)

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  29. I'm trying them today this way:
    Sliced super thin with my food processor.
    Laid them side by side on double layer of paper towel sheets and sprinkled salt on them to draw out some of the water.
    When the paper towels are thoroughly wet, I put them ina bowl, poured some olive oil on them and Tony Chachares...mixed together with my hands.
    I'm using two jelly roll pans with cookie cooling racks in them, sprayed with Pam.
    Lined the racks with the zucchini and summer squash...not overlapping but touching.
    Cooking at 250º instead of 200º.
    I'll let y'all know how it turns out!

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  30. Hi Sandy! Love your blog! Just wanted to make sure, the 1.5 cups of zucchini before cooking is 12 ounces, correct? I'm just making it now and weighing on my scale, it seems like 12 ounces of zucchini is quite a lot! Thanks!

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  31. When I looked it up on the chart, cooked weight is 90 grams per serving (1/2 cup) so 1 1/2 cups should be 270 grams.

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  32. Your Recipies are making such a difference in my tsfl success!!!! Thank you!!!!!!!!!!!!

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  33. I am in love! Just made the zucchini chips. Made the plain, salted ones and the cinnamon/sugar (splendid) ones. I can't keep from eating them. The cinnamon ones taste like Apple chips! Thanks for sharing your recipes. Lori.

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  34. I am only on day 11 and have already made these twice! Love them! I just can't make more than one serving at a time or I would probably eat more than I should. Thanks, Sandy for all of your recipes and hard work! Linda

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