Ingredients:
1 Large Zucchini
1 cube of Chicken Stock (or allowed seasoning of your choice)
Extra Virgin Olive Oil Spray
Method:
Line a baking tray with alfoil, lightly spray with oil
Peel Zucchini (optional - you may wish to leave the skin on) and cut into 'circles' about ....mm thick
Place on tray (don't overlay or crowd, just sit them nicely side by side)
Crumble Chicken Stock cube and sprinkle over zucchini
Give them a light spray of oil (optional - I haven't tried it without yet)
Bake in oven on 200 - 220 degrees for approx 30 minutes. They should be slightly crispy, but you may prefer them soft.
(I will try different ways and give you the perfect fool-proof recipe when I can)
You shouldn't need to salt these as the chicken stock gives them a nice flavour (like chicken salt)
I will try these cut into 'chips' too when I get a chance
Makes a great snack, helps you 'up' your vegie intake, or can be a nice side dish to a salad.
The great thing about these as apposed to eggplant chips is - they don't have that bitter taste and they don't stick to the pan!
No comments:
Post a Comment