Freezer Bread Butter Zucchini Chips Recipes

FREEZER BREAD & BUTTER ZUCCHINI CHIPS

Steps:

• Combine zucchini, onion and salt in large bowl.
• Toss to mix and set aside for at least 2 hours.
• Drain but do not rinse.
• In non-reactive pan, combine vinegar, sugar, turmeric, celery seed, and pepper.
• Heat just enough to dissolve sugar.
• Pour over zucchini mixture. Toss to mix.
• Pack into freezer containers.
• Freeze up to 6 months.

CRISPY BAKED ZUCCHINI CHIPS

Steps:

• Preheat your oven to 425 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat it with olive oil spray.
• Slice the zucchini into 1/8-inch-thick rounds. Sprinkle the slices with 1 teaspoon of kosher salt. Place the salted zucchini in a colander in the sink and let them stand for 30 minutes at room temperature. This should draw some of the water out. After 30 minutes, rinse and blot dry the zucchini slices using paper towels.
• Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil. Bake them for 15 minutes.
• Remove the baking sheet from the oven. Sprinkle the zucchini slices with the remaining 1/4 teaspoon of kosher salt, black pepper, garlic powder, and grated Parmesan.
• Return the pan to the oven and continue baking until the zucchini slices are browned and crisp, 15-20 more minutes.

FREEZER ZUCCHINI BREAD BATTER

Steps:

• Put all in a processor and blend well.
• Line loaf pans (9x5) with plastic and fill loaf pan 2/3 full.
• Freeze.
• Remove from pans and wrap in plastic.
• To bake, remove plastic and thaw out.
• Add 1/2 tsp soda and 1/2 teaspoons baking powder per loaf.
• Grease pan and pour in batter.
• Bake at 350 approx 1 hour.