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Zucchini Chips with Sumac


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.

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.