Our latest favorite snack is zucchini chips with sumac and black pepper. Sumac is high in vitamin C, can be wild-harvested all across North America and gives a delicious tang to the zucchini chips.
These chips are remarkably easy to make and a wonderful way to have a tasty gut-pleasing snack.
- 3 small zucchini
- 2 T extra virgin olive oil
- 2 t sumac
- 1 t himalayan crystal salt (sea salt is ok too)
- 1/2 t freshly ground black pepper
I like to use the smaller zucchini as they make the right size chips that I prefer. Cut the zucchini into thin slices (about 3mm thick). Toss in a bowl with the olive oil, salt and pepper.
Lay out one layer thick on baking sheets. Bake in the oven at about 150 to 200 degrees for about 3 hours or until crispy. Be careful not to burn as they are just not edible when they are bitter.