Dill Pickle Zucchini Chips! Chips are fun snacks that everybody loves. Whether for a party or just me-time, chips are always good company. But the one you bought from the store might be unhealthy. The sodium content on the store-bought chips is surprisingly excessive. It would increase the blood pressure and risk your heart disease. Oil from the chips is also typically very high. Unconsciously eating over the standard serving might lead you into obesity. To make things worse, most of the fat is saturated, adding the risk of heart disease.
So, enough unhealthy chips and go with dill pickle zucchini chips instead. It’s high in antioxidants which help to slow down aging and repairing damaged cells. Pickling process adds this healthy chips with probiotics that improve your digestive and immune system. Zucchini is also rich in vitamin A and C. Vitamin A reduces the risk of certain cancers, slows aging, and preserves eyesight, while vitamin C boosts the immune system and body endurance.
Can’t wait to make it?
How to Make Dill Pickled Zucchini Chips
To make dill pickled zucchini chips is very easy, it won’t cost you a sweat. First, prepare all the ingredients. They are zucchini, dill, white vinegar, olive oil and salt. These ingredients are available on most supermarket. Cutting zucchini is not hard, but for easy and precise cut just use mandolin instead of a knife. Then put the sliced zucchini on a bowl and toss the rest of the ingredients. Make sure to mix it even and thoroughly.
Don’t be afraid to do a little massage so the dill is well absorbed into the zucchini. Let it rest. Put the parchment paper on the tray. Preheat the oven into 200 F. While waiting the temperature rises, arrange the sliced zucchini on the tray. Bake for two or two and a half our, until the chips are crispy. Then, let it cool down, and finally the chips are ready to be served on a bowl. Dill pickle zucchini chips are ready to be enjoyed with friends.
What are the Ingredients for Dill Pickled Zucchini Chips?
Zucchini is the Main ingredient of dill pickle zucchini chips. Also called Summer Squash or Courgette, this plant is originated from Mesoamerican. Generally, it has a green color, but there are other variants like golden and striped zucchini. This vegetable tastes bland with little sweet trail.
Take some consideration when buying zucchini! Small zucchini tends to be drier, firmer, and tastier. While large zucchini tends to be watery, pulpy, and tasteless. Usually, vibrant color is an indication of healthy and nutritious zucchini. If you plan to store it for a while before you cook, pick the one that has stems, because it will last longer.
Dill is trivial in this recipe. This herb grows widely in Eurasia. Many traditional foods had used its leaves and seeds as a spice to flavor various foods entire the world. It adds fresh sensation to the food. The citrus-like flavor makes this herb is a staple for many recipes. You can use either dried or fresh dill for the recipe. Dried dill is stronger than fresh dill, because the moisture has been drawn out and the flavor is condensed into small mass. The overall flavor of fresh and dried dill is not different.
Vinegar is also important to make the flavor permeates into the bland zucchini. In this recipe, white vinegar is preferred, because it doesn’t bring particular taste, like apple vinegar does. But if you like, experimenting with other vinegar might yield in unique flavor.
Do not forget the olive oil. Olive oil prevents the hips from burning. Another kind of vegetable oil could be used in this recipe, like palm oil, or coconut oil. But so far, the olive oil creates the best and pleasant aroma for dill pickle zucchini chips.
Dill Pickle Zucchini Chips Recipes
Zucchini is the Main ingredient of dill pickle zucchini chips. Also called Summer Squash or Courgette, this plant is originated from Mesoamerican.
- 4-6 small zucchini or 2 medium zucchinis
- 2 tbsp fresh dill / 1 tbsp dried dill
- 1 tbsp white vinegar
- 1 tbsp olive oil
- 1/3 tbsp garlic powder
- A pinch of Salt
Thinly slice the zucchinis into 1/8 inches. For more precise and faster slicing, use a mandolin.
In a bowl, put the sliced zucchinis in, and whisk all the dill, white vinegar, olive oil, garlic powder, and salt until it is evenly coated. Let it rest.
Preheat the oven into 200 F.
Put a parchment paper on a tray, and arrange the zucchinis evenly.
Bake for two or two and a half hours, until the zucchini is crispy.
Let it cool, and serve it in a bowl.
Dill pickle zucchini chips are ready to be enjoyed with friends.
For serving size 6 pieces (78 gr) | Calories 140 | Fat 5 gr | Carbohydrates 21 gr | Proteins 3 gr | Sodium 470 mg | dietary fiber 1 gr | sugar 1 gr | Calcium 20 mg | Iron 1 mg | Vitamin C 6 mg | Vitamin A 100 IU