It’s a liiiiitle late in the season, but who still has zucchinis on zucchinis?! If so, I still have a recipe for you. If not, go get some zucchinis from a neighbor or the farmer’s market.
(Honestly, you could make this recipe with any vegetable you could turn into a chip. It will be delicious with all of them. All. Of. Them.)
And yes, you could also just cube up the zucchini and roast them, then slather on the sauce. But where’s the fun in that?! Gimme zucchini chips! I’m not a big fan of veggies with high water content, so turning them into zucchini chips to dehydrate them a bit is my favorite way to serve this veg.
The sauce for the chips is great on anything and everything: roasted chicken, chickpeas, some ground turkey – whatever you feel like. I think I’m about to go cook up some ground beef and top it up with this sauce. You’ll have plenty leftover!
Happy summer, friends. Enjoy it while you can. I know I am.
- 2 medium zucchinis, sliced into thin slices
- Oil spray
- Himalayan pink salt or kosher salt
- 1 can coconut cream
- Juice of one lime
- Zest of one lime
- Preheat oven to 450 degrees F. Use the convection setting if you have it.
- Spray two cookie sheets with your cooking oil of choice. I prefer coconut oil.
- Arrange the zucchini slices in a single layer on the cookie sheets. Spray with oil and sprinkle lightly with salt.
- Roast the zucchini in preheated oven for 30-40 minutes, until just starting to turn golden.
- While the zucchini is roasting, make the sauce. Open the can of coconut cream and spoon off the thick cream. Add ½ tsp salt, the lime juice, and the lime zest. The sauce shouldn't be too thick: if you insert a spoon and pick it up, it should easily fall off. If it doesn't, add some of the liquid in the bottom of the can a bit at a time until correct consistency is reached.
- Remove zucchini chips from oven. Serve with sauce on the side or drizzle over the top.