Zucchini Chips with Sriracha

    zucchini chips 2This treat is extremeley basic, nutritious, and incredibly tasty. The only downside is it needs to bake for a few hours ...so make them early, go on with your day, and when it’s time for a snack these will be in the oven waiting for you!  I based this recipe on the zucchini chips from TableForTwoBlog.com, and added a few of my own tricks, like Sriracha for a kick of flavor. Table for Two has tons more delicious and healthy recipes, check them out here.

What you need:

  • Zucchini (1 zuc serves 1 person, add zucs accordingly)
  • Olive Oil
  • Sea Salt

Instructions:

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  • Preheat oven to 225 degrees.
  • Slice zucchini into thin chips, approx 1/8″ to 1/4″ apart (up to you)
  • Place slices on papertowl and press to blot out moisture.
  • Line cookie sheet with parchment paper, place chips on top.
  • Lightly coat with olive oil using pastry brush.
  • Sprinkle with a small splash of salt
  • Bake for 2+ hours until they are brown and crisp, not soggy!
  • Allow to cool
  • Serve with Sriracha! 

Besides the delicious sweet chili flavor, I also love Sriracha’s easy pour nozel. It makes garnishing food even more fun! I decorated this plate of zucchini chips with a zig-zag sun pattern to give it flair, you can doodle whatever you want! Presentation is always important, if you don’t believe me you haven not watched enough Food Network.

For more fun recipes keep checking back to my food column. You can also follow me @itsa_Lisa on twitter, instagram, and Pinterest.

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Baking for Dummies: How to make a Healthy Fruit Crumble

Readers be warned, this recipe is music to the ears of anyone who doesn’t bake, and nails on a chalkboard to anyone who does.

Fruit Crumble

How did I make this fruit crumble? By dumping all the ingredients together and putting it in the oven!! No measuring, just guessing and eyeballing.

This recipe was inspired by all the ripe fruit in my kitchen. My family was away on vacation this weekend and I had a lot of leftover fruit because they weren’t around to help me eat it. I needed to whip something up before the fruit went bad and ended up in my trashcan, so I made this crumble to surprise them with an afternoon snack upon their return home.

Peach Crumble RecipeWhat you need: Handfuls, pinches, and guesstimates of…

For Crumble: flour, egg, oats, brown sugar, coconut milk, melted butter, chopped nuts

For Fruit: peaches, pineapple, (or any other fruit in your kitchen that will go bad soon), cinnamon, nutmeg, salt

Preheat oven to 375 degrees. Combine crumble ingredients into bowl.  Oats is the dominant ingredient here, Combine oats with other dry ingredients.  Think “healthy” -do not add too much sugar.  Or try using agave or stevia as a substitute.  Combine the coconut milk, egg, and butter.  Pour in and mix with fork. Use enough to make the ingredients stick together -not soupy. Set aside.

Combine the fruit ingredients into a bowl.  I like a lot of cinnamon flavoring so I doused mine in it, add a pinch of salt and some nutmeg.  Once they were coated I plopped them into a good-sized baking pan, topped them with the crumble, sprinkled more chopped nuts on top, and put them in the oven for 40 minutes.

Out popped a warm dish of juicy fruit and crusty topping!  …like pie but easier 🙂 And for following all of my instructions meticulously, I award all of you 5 gold stars!  Hooray for cooking!  Serving suggestion:  serve in fancy looking bowl with greek yogurt (or vanilla ice cream).

Fruit Crumble

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