Zucchini Chips

Whilst I was making a new recipe on Wednesday I discovered that I was out of cumin.  In fact, I had used it all that very morning when I made some taco seasoning.  Instead of running to the store, I ran over to my friend's house who lives quite near.  She had just enough cumin for me thankfully.  She had also just purchased 30 pounds of vegetables for five dollars and was busy making zucchini chips.  I ate some of her burned cast offs and asked about her methodology.  She also gave me some zucchini to try it out with. 

First spread the pan with olive oil using a basting brush.  Then cut up your zucchini about 1/4 inch thick.  Lay them out flat on the sheet (I used an old cookie sheet).  Use your basting brush to lightly baste the tops with oil.  Then sprinkle seasoning or salt and pepper or whatever you want for flavor.  Bake at 450 for about 30 minutes.  Some of them will burn and some of them won't so you could go with 25 minutes.
 

Here they are.  This is 2 zucchini's worth of chips.  You can see that some are more crispy than others (I liked those the best).  They all cooked for the same amount of time so variety is unavoidable since the pieces are different sizes.  They were a little too salty for me but that is easily adjustable.  In fact I tried to make them again tonight but it seems that my oven is broken.  After 45 minutes at 450 I could still touch the pan without burning myself.  The oven never heated...Ugh.  But these zucchini chips are a nice snack and good variety when you don't have a lot of variety in your diet.  Warning: these chips are not crunchy (except for the burned ones).