Zucchini chips with cayenne and curry flavour

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Zucchini are grown on vines not underground. Zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called “zucchini” were developed in Italy, many generations after their introduction from the “New World”.

In a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the zucchini flower. The zucchini fruit is low in calories (approximately 15 food calories per 100 g fresh zucchini) and contains useful amounts of folate (24 mcg/100 g), potassium (280 mg/100 g) and vitamin A (384 IU [115 mcg]/100 g. 1/2 cup of zucchini also contains 19% of the recommended amount of manganese.


4 fresh zucchini
1/2 tsp cayenne pepper
1 tsp curry powder
3 tbsp olive oil
healthy dash of sea salt


Slice the zucchini very thinly with a knife, or a mandolin if you have one. Toss the slices in olive oil, lay them on an ungreased baking sheet (you may need to use more than one to get them all in one layer), sprinkle with the spices and salt.

Bake at 375 degrees for about 20-25 minutes, or until browned and crispy. You may have to take them out at around 20 minutes, flip them, and bake for 10 more minutes. Let them cool and serve.