Zucchini slices tossed with flavorful herbs and Parmesan, then baked into crispy chips. A yummy, quick snack for when those cravings hit.
If you’ve read this blog for any length of time, it should come as no surprise to you that I do not care for winter. In fact, last January this blog was just one big whine interspersed with some pictures of food. Ok, maybe that’s an exaggeration. But it was brutal. The winter, not my blog. (I hope) This winter hasn’t been nearly as bad, but I still find myself tired of this season (as usual) by mid-February. Tired of boots & coats, tired of darkness at 5pm, tired of shoveling.
So what do us MidWesterners do when we’ve had it up to here with winter? We think Spring. 50 degrees… windows down…light jackets… fresh fruits & veggies.
And don’t forget the snacks. I can’t live without them, but it’s a love/hate relationship.
So I gave these zucchini chips a go. Light, crispy, salty, crunchy.
Dare I say… guilt-free?
I mean, forget the healthy part about eating your vegetables. Anything I can shovel by the handful into my mouth that tastes like Parmesan, garlic and a little tart from the vinegar… yes!
All that and a bag of chips.
- 1 lb. zucchini
- 1/2 cup grated Parmesan cheese
- 1/4 cup apple cider vinegar
- 1 Tablespoon garlic powder
- salt to taste