Ideally I’d love my daughter to eat all kind of vegetable, but in reality, that doesn’t happen of course. Take zucchini for example. The girl wants nothing to do with zucchini before I made them into chips. Once she discovered these chips, she couldn’t have enough actually. Just like the kale chips I made. I love munching on these zucchini chips too.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 3 large zucchini - (washed but do not peel)
- Salt to season
- Olive oil
- Preheat the oven to 250 F. Line baking sheets with parchment paper. Spray with non-stick cooking spray or just brush some oil on the parchement paper
- Slice the zucchini as thin as you possibly can. Use mandolin slicer if you have one. Place in a large bowl, drizzle with some oil and season lightly with some salt and toss to mix everything. Arrange the zucchini slices on the baking sheets and pop into the oven and roast for about 1 hour or longer (it takes longer on my oven). They should be lightly golden and crispy at the end of baking. Check on them during baking time. You may need to remove some that are already golden brown and crispy.