By Karen
My weight has been creeping up, so I’m back on the Weight Watchers® Points Plus plan in earnest to get things back under control. The biggest hurdle is that all crunchy, carb-based snacks cost way too many points, so I continue seeking alternatives. I consider things like celery and hummus more of a punishment than a snack.
Remember my experiment with collard chips? Once the acrid taste of burnt weeds had faded from memory, I was ready to try again when I saw this easy recipe for Sea Salt and Vinegar Zucchini Chips (the link is a short video) in Cooking Light magazine. At only 57 calories per 24 chips, it was WW-friendly.
And the stars were in alignment. I had a zucchini that needed killing and the other ingredients, so what the hell?
The article said, “Light, crisp, and just as good as their junk-food counterparts, these veggie chips are a revelation.”
The recipe…
1 7 oz. zucchini, cut into 1/8-inch-thick slices (about 48)
1 tbsp. malt vinegar
½ tsp. olive oil
1/8 tsp. sea salt (which was laughably insufficient)
While preheating the oven to 200 degrees, I combined the sliced zucchini, vinegar, and oil in a bowl, tossed it, and let it sit for 10 minutes while I lined a baking sheet with parchment. I then laid out the zucchini and sprinkled it with sea salt. So far, so good…
After an hour…
Sure seemed like a lot more when I started. Time to flip them!
Two hours…
Finally starting to brown, but still not crispy, and still shrinking.
After three hours…
The incredible shrinking snack.
Here’s what I ended up with. This bowl holds about a cup and I ate every chip myself without counting them — and then raided the cupboard for a real snack.
You won’t be asking anybody to pass the dip.
To call them a “revelation” borders on Trumpian hyperbole. They were certainly not worth three hours of my life. My recommendation is to leave these wispy little time-sucks to the experts who sell them in bags.
Posted by catsworking 
