Zuchinni

[G1nny]

My favorite snack is zucchini chips. I slice thin toss in olive oil with garlic powder and put single layer on a cookie sheet at 325 degrees for 2 -3 hours. Just depends on how thick they are sliced and how crispy you want them. Great by themselv s or with a low carb creamy dip.

[TheAwfulToad Ambassador]

I just found a nice recipe in my salads book about this. It describes a selection of root vegetables, thin-sliced, deep-fried, then put in the oven at 100'C until they crisp up. In the book it's then served with a mesclun salad and a garlic dip - I'll post the full recipe later. It looks great.

Unfortunately zucchini don't grow out here, but I guess it works with any sort of pumpkin/squash.

[G1nny in reply to TheAwfulToad]

Please post your garlic dip when you get a chance, I love garlic.

[lucigret in reply to TheAwfulToad]

Don't forget that recipe for us toad 😊

[moreless]

Yummy! I eat courgette sauteed in garlic butter, but have never crisped them! I shall definitely give this a go. Thanks for sharing

[lucigret]

Another way for me to try them. Not my favourite veg but did enjoy when done the way Moreless suggested 🙂

[Hidden]

love this!!!

[TheAwfulToad Ambassador]

Sorry for the late response. Posting the recipe involved translating from Chinese - the book, I think, is not available in English:

bookrep.com.tw/?md=gwindex&...

so given my translation effort, I'm going to claim 'fair use' in reproducing this.

The listed ingredients are pretty exotic, and some of them I can't figure out with any certainty, but frankly you should be able to substitute anything you like. I'd suggest pumpkin, zucchini (as per G1nny 's recipe) and turnip/swede. You'll probably want to skip the potato!

I do recommend mangels if you can get them. They're supposedly cattle food, but they have a very nice flavour. Beetroot might also work, but can't say I've ever tried frying them.

I've included the original Chinese text so you can google for pictures:

京胡蘿蔔 beijing carrot (seems to mean just normal carrots)

出島馬鈴薯 'Chu Dao' potato

(try Maris Piper or Russet)

黑蘿蔔 Salsify? (Literally 'black radish').

黃蕪菁 Mangel? Swede? (Lit. 'yellow turnip').

紅心蘿蔔 Red-cored radish

聖護院蕪菁 White turnip

櫻桃蘿蔔 Literally 'cherry radish', but could also mean one of the round (French) varieties of carrot.

紅蕪菁 Red turnip

蘿蔔 Daikon

Cornflour

Oil for frying

Assorted young leaves and microgreens

Goat's cheese

(type unspecified - most likely any soft cheese will work)

- Cut all the veg into thin (1-2mm) slices. Drop them into iced water while you're slicing, then pat dry.

- Dust the slices with a little cornflour, then fry in oil at 150-160'C until crispy. Press out any excess oil.

- Put the fried slices onto a baking sheet and then into an oven at 100'C until all moisture has evaporated. Again remove any excess oil. Add salt to taste.

- Arrange the crisps on the plate, and garnish with the leaves and cubed goat's cheese.

Garlic dressing:

Garlic, 1 bulb (!)

Granulated white sugar, 15g

red wine vinegar, 15ml

milk, 125ml

cream, 125ml

salt and pepper

Note: half-and-half cream will probably work instead of a milk/cream mix.

- Roughly crush the garlic and roast at 180'C for 20 minutes.

- Remove the skin and stalk.

- Heat the sugar with the red wine vinegar and when the sugar is dissolved, add the roasted garlic.

- Add the cream and milk, bring to boiling point, then reduce to a simmer.

- Add salt and pepper to taste, then use a sieve to remove the solids.

I haven't actually tried this yet - if anyone does, let us know how it turns out! My gut feeling is that it would be better to salt the vegetables and squeeze the water out before frying.

[G1nny in reply to TheAwfulToad]

Thank you, that must have been difficult! I’ll let you know when I do this!!!

[Fran182716]

I've got another one probably not as crispy but quicker- thin lengthways slices brushed with olive oil or melted butter cooked on a griddle pan. Will try the crispy ones when I've got more time 😀

[G1nny in reply to Fran182716]

I’m in a hurry today, will do these instead. Thanks