As of Friday, March 21, 2014
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Baked zucchini chips sprinkled with paprika can be a nice side dish or a crunchy appetizer. (Staff Photo: Julie Wells)
Paprika is hotter than I thought. I found out the hard way when I bit into a homemade zucchini chip.
The little I’ve ever cooked with paprika was when I included it in a recipe with other spices. But when I used paprika as my only spice, I went a little over board with it.
The original instructions for this recipe never stated that the chips needed to be flipped over half way through the baking time, so I burned quite a few chips the first time making this dish. Also, the recipe said to bake the chips at 450 degrees and I kind of already knew that that was too hot.
From now on, I will be cooking the chips slower and maybe longer, just to be safe. Let me also suggest using a liner for the baking sheet. Liners always help with clean-up, because I know no one wants to stand over the kitchen sink scrubbing a pan for hours.
All of my cooking mistakes aside — some were not done enough and some were burnt and spicy — these healthy chips are rather tasty.
Serve the zucchini chips as a side dish or even as an appetizer.