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Bourbon-Infused Zucchini Chips

This dish features thin slices of zucchini that are seasoned and cooked until they develop crispy, crackly edges with a subtle smoky, bourbon-like flavor. The cooking method involves baking or pan-frying to achieve a tender but crisp final texture, showcasing the zucchini's personality with a hint of roasted oak aroma and a satisfying bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Modern
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 medium zucchini sliced very thin
  • 2 tbsp olive oil for coating
  • 1 tbsp bourbon adds smoky flavor
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground

Equipment

  • Sharp knife or mandoline
  • Baking sheet or frying pan
  • Paper towels
  • Mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Slice the zucchini very thin, about 1/8 inch, using a sharp knife or mandoline for even, delicate slices.
  3. Place the zucchini slices in a mixing bowl, then drizzle with olive oil and bourbon, tossing gently to coat each slice evenly.
  4. Sprinkle salt and black pepper over the coated slices, and toss once more to distribute the seasoning.
  5. Lay the slices in a single layer on the prepared baking sheet, avoiding overlapping for maximum crisping.
  6. Bake in the oven for about 15-20 minutes, until the edges are golden brown and crisp, and the slices emit a smoky aroma.
  7. Remove from the oven and let the chips cool on the baking sheet for a few minutes; they will continue to crisp as they cool.
  8. Transfer the chips to a plate or bowl, and enjoy once they are firm and crunchy to the bite, revealing a smoky, slightly caramelized flavor.