You’re giving into another session of Netflix binge watching; so easily lured when only 5 seconds sit between you and another episode.
‘It’s only another twenty minutes’ you justified to yourself an hour and twenty minutes ago.
Though about seven minutes into your recent viewing pleasure, a poignant smell gallops into your nostrils triggering the ‘Oh shoot, it’s burning!’ button in your brain.
9 times out of 10, the charcoal aftermath of your once hopeful creation goes straight into the trash followed with the positive thought, ‘You’ll get em next time!’ Yet considering the one rare time within those ten occasions, maybe, just maybe, the once inedible product has redeeming potential.
Channeling my innovative desire to not only use this seemingly ‘wrong’ taste, but to make it the secret ingredient pleased palettes inquire about, this was my beginning to Rosemary & Basil Zucchini Chips turned appetizing crumbles.
Although seemingly easy to make, my misstep somewhere in the following recipe led to my demise.
5 Medium Zucchini’s
3 tbsp Olive Oil
2 1/2 tbsp Basil
3 tbsp Rosemary
1 1/2 tbsp Pepper
2 tbsp Sea Salt
Preheat oven to 325*
Rinse five medium zucchini and cut into 1/8″ slices.
In a large bowl, coat zucchini slices in olive oil, slowly pour olive oil while mixing. Be sure to not over coat any individual slices.
On a parchment lined baking sheet, lay out a single layer of slices. Season one side up with rosemary, basil, salt(or garlic salt), and pepper.
Bake slices for 45 minutes one side, remove from oven and flip. Season opposite with rosemary, basil, salt, and pepper. Bake for another 45 minutes. TIP: Pay attention to individual slices as bake time may vary depending on thickness.
Finished zucchini slices should be crisp and golden brown. Serve immediately.
The house had smelled fantastic intertwining herbs and olive oil and creating an Italian kitchen in the process. But somewhere along the way, my result left me with semi crispy, definitely burnt ‘chips’. (I blame the Bachelor; that drama is just too addicting)
Staring at the then charred remains of snacking failure, I gravitated towards a Ziploc determined to use them…somehow.
In came inspiration upon discovering the highly enhancable Tomato Basil Tofu noodles (WildWood, $1.96 at Specialty grocers). When crumbled on top of the drained and heated pasta, the blistered herbs and olive oil coating of the chips rustically transform the taste contrasting textures for a satisfying bite.
& at 40 calories for the entire heap of noodles, saving my mistake never could have been easier.