Small Plates

By Madeleine Ignon | August 31, 2011

Photo: Madeleine Ignon

Looking for a quick and easy party food recipe? I’ve got just the thing with these zucchini chips that are sure to please both vegetarians and carnivores. These chips are zesty, crispy, full of flavor, and can easily be made ahead of time if you are having people over and don’t want to stress about hors d’oeuvres. Zucchini does shrink quite a bit when baked, so try to get the largest zucchini you can find without compromising quality.

Photo: Madeleine Ignon

  • 4 fresh zucchini
  • 1/2 tsp cayenne pepper
  • 1 tsp curry powder
  • 3 tbsp olive oil
  • healthy dash of sea salt

Directions

1. Slice the zucchini very thinly with a knife, or a mandolin if you have one. Toss the slices in olive oil, lay them on an ungreased baking sheet (you may need to use more than one to get them all in one layer), sprinkle with the spices and salt.

2. Bake at 375 degrees for about 20-25 minutes, or until browned and crispy. You may have to take them out at around 20 minutes, flip them, and bake for 10 more minutes. Let them cool and enjoy!

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