These last couple weeks have rewarded us with everything from blueberries to peaches, but as summer peaks I wanted to talk about something close to my heart. Farm to Table is an amazing concept, but let’s face it, sometimes the supermarket can have more exciting options. At CSA shares and farmer’s markets, some items seem to be there every time. For example, zucchini and squash can be overlooked because they have such a long growing season. My goal is that this recipe for Zucchini Chips will give you a new way to enjoy them, or inspire you to think creatively about what seasonings to use. Think about them like potato chips… salt and vinegar, sour cream and onion, chipotle BBQ. With a little experimenting, the possibilities are endless! This week we sourced the zucchini and squash from Dogwood Farms, Herbed Olive Oil from Patricia and Paul, and Black Hawaiian Sea Salt from Karmic Nature.
3 zucchini or squash
Olive Oil for brushing
Black Hawaiian Sea Salt
Brush a sheet of parchment paper with olive oil. Thinly slice zucchini using mandolin slicer. Lay single layered on paper towel, cover with another towel and lightly press. Transfer to oiled parchment paper, single layered, and lightly brush tops with oil. Sprinkle with salt, pepper, and ground cumin and coriander. Cook 235°F for two hours or until crunchy and golden. Let cool and store in an air-tight container.
Recipe By Chef Josh Falzone