B’s roasted chickpeas are a hard act to follow. Healthy and delicious snacking.
I think zucchini chips, alongside a tangy and healthy sauce fits the bill. The kind of thing you could whip up when the zucchinis are taking over the back yard, or on a summers day when people are coming over for a drink. They are tasty, in a way you don’t think zucchini will be.
The tahini sauce I served them with, is something I love and a reminds me of a dressing I once had on a celery heart salad that I will never ever forget, from Rumi in Brunswick, Melbourne.
This is how I made them…
with zucchini, some spray oil, salt, pepper, sweet paprika and chili powder.
I used the food processor to slice the zucchini, but you could slice by hand. I then prepared all of the trays I have (two baking trays) with baking paper and a very brief spray of oil. I would use cookie sheets if you have them. One zucchini filled one tray.
I sprinkled sea salt sparingly over the slices, gave a grind of pepper, and then sieved the other spices over the top with a tea strainer. Be careful not to over spice, as they shrink so dramatically, the flavour is intensified.
Then I placed them in a very slow oven for one and a half hours. I turned the oven up a little after an hour to ensure they got crisp and browned nicely. Your oven may vary the times. I kept a close eye on them for the last 10 or so minutes, and pulled out those that cooked before others. They are perhaps a little time consuming to be an every day thing, but I enjoyed them so much I made another batch the next day. I only have the two trays, but I would make more if I had more trays!
The tahini sauce was just…
Then I mixed all of the ingredients together in a bowl. I sprinkled with a little sumac to serve, but you could also use paprika.
2 medium sized zucchini, sliced to the thickness of a quarter, or 20 cent piece here in Australia. A food processor slicer works well, as would a mandolin
1 tsp sweet paprika
1/2 tsp chili powder
Olive oil spray
Preheat oven to 140C/285F
Cover two baking sheets or trays with baking paper and spray very lightly with the oil. Placed the sliced zucchini on the trays, with no overlaps, and spray very lightly with oil again. Season with the salt and pepper. Season also with the chili powder and sweet paprika. Using a tea strainer to apply lightly and evenly works well.
Bake in slow oven for around 1.5 hours, keeping an eye on them. I found I needed to turn the oven up toward the end, to around 155C get them crisp. They shrink dramatically, so please don’t get a shock at the final product. My suggestion is to make as many trays as you can fit in your oven/have on hand.
These chips soften up after a few hours, so make them just before devouring.
SIMPLE TAHINI SAUCE
1 Tbsp tahini
2 tsp garlic – mashed with a good pinch of salt
2 Tbsp lemon juice
Generous grind of black pepper
2 Tbsp warm water
Mix all of the ingredients together in a small bowl, and taste. Add more seasoning if needed. If the consistency is too thick, add a little more water.