Well, its that time again! Time to cook with me!
Last kitchen adventure, I posted a recipe from the Autumn Calabrese cookbook, zucchini chips. Well, this week, I made them as part of my meal prep. Some things to note:
1) WATCH THEM! We have some skinny little zucchinis here and I used one. The recipe says 2 hours, mine could have done better at an hour and 15 mins. Some were supa crispy BUT it did not take away from the taste. I strongly recommend them.
2) smaller zucchini means more in my serving. My 1 little sad zucchini turned into 1 serving.
Here is the recipe again in case you missed it
Zucchini Chips from Fixate
Containers: 1 Green and 1/2 tsp
Ingredients:
2 large zucchini, very thinly sliced
1 Tbs olive oil
1/2 tsp sea salt
Directions:
1. Preheat oven to 225 F
2. Place zucchini slices in one layer between paper towels to help draw out liquid
3. Line 2 large baking sheets with parchment paper
4. Place zucchini slices on parchment paper
5. Brush zucchini with olive oil and season with salt
6. Bake for 2 hours, or until golden brown and crispy
7. Cool completely before serving
You can also try different seasonings like Parmesan (that is what I did), red pepper flakes, pepper, BBQ seasoning, Mrs. Dash....really whatever you like. Play with it some.
As usual, I also made oats and am still rocking some leftover meatballs from last time. I also have 3 more servings of the mac n cheese. I need to learn not to be scared of the grill since I want to make some chicken kabobs with pineapple and veggies.
