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Old 08-15-2008, 09:27 PM   #1
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You can have Doritos. You miss them? I did...

The recipe is here, but the gist is this:



Zucchini Doritos-style chips


1 large zucchini, shredded
2 eggs
2 cups cheese


Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cut ends from zucchini. Shred. Mix with egg and cheese. Make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

With a pizza cutter, cut rounds into triangles (about 6 per round).

Let cool on a rack for 6-8 hours in a cool oven. To store, keep loosely in a bag or a plastic container in the refrigerator or on the counter. Best used within a week of preparation.
After chips have dried substantially, in a plastic container toss with popcorn seasoning for desired flavor.

Makes 36 chips.

Nutritional InformationPer 12 chips, 1/3 of recipe): Calories: 151, Carbohydrates: 1g, Fiber: 0g, Net Carbohydrates: 1 g, Protein: 10 g, Fat: 13 g

The cauliflower version is at the link, including extra wunnerful flavors you want to check out!
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Old 08-15-2008, 10:07 PM   #2
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Old 08-16-2008, 05:52 AM   #3
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I just made these, I ate a tiny piece of one and they are good right out of the oven so I can't wait till they dry and I can put the nacho cheese stuff on them. I wasn't sure how big a large zucchini was so I got them to equal a pound before peeling and shredding and added 1 cup each of italian blend and cheddar cheeses.

Thanks for the recipe, I have a bunch of cheese to use up by the end of Sept. and this will help use it up .

Can zucchini be frozen?
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Old 08-16-2008, 06:07 AM   #4
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Wow. Is there anything you can't do?
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Old 08-16-2008, 06:12 AM   #5
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Thank you Cleo, that is the one thing I miss terribly. I Doritos! I will be making these this weekend.
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Old 08-16-2008, 06:40 AM   #6
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approx. how much shredded zucchini did you use? I have some pretty large one in my garden all size and shapes. Thanks Kayan
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Old 08-16-2008, 06:41 AM   #7
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Shredded Zucchini can be frozen, so def do it!

The chips are sooososososososo good.

One day it hit me that if these chips are dehydrated enough, you can toss them with the slightest bit of popcorn seasoning to get flavored chips. Because the chips are dry, they don't over-absorb the seasoning, which saves carbs, but lends a huge amount of zip to the chip.

The company I bought the seasoning from also has an apple cinnamon seasoning, which is perfect for someone looking for a little sweet, too! The zucchini is SO mild that it absorbs every flavor, from apple cinnamon to barbecue.

Remember, these chips need a good day or two to totally dry out. A food dehydrator makes quicker work of the task.
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Old 08-16-2008, 06:43 AM   #8
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kayan. I use a large zucchini, which amounts to about 1.5-2 cups shredded. (There seems like a large variation in there, but the 2 eggs and 2 cups cheese keep you covered for up to 2 cups of shredded zukes without changing the consistency).
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Old 08-16-2008, 07:14 AM   #9
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Here is an organic popcorn seasoning I just located but haven't tried yet.
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Old 08-16-2008, 07:36 AM   #10
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How crisp do they turn out? Are they actually as crisp as a real chip? If you're going to use them to make nachos and things like that, they will probably turn soft again when you reheat them. I found that out when reheating low carb pizza crusts and things like that.
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Old 08-16-2008, 07:53 AM   #11
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Mine stay crisp. I flash-heat the cheese on the nachos and have no issues with the chips resoftening. I have had really surprisingly consistent results with the chips.

Again, letting them air-dry or placing them in a food dehydrator is key to ensuring that they are fully dried. My husband ate some last night and absolutely loves the chips.

These are also slightly thicker than standard chips, but this adds to their heft.
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Old 08-16-2008, 08:54 AM   #12
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These look fab, Cleo! You are a rockstar. I'm going to try these with some cheddar cheese powder as a coating.
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Old 08-16-2008, 10:11 AM   #13
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jacks-- You are adorable. I'm going to adopt you. Cheddar cheese powder is a fantastic idea, and is fairly inexpensive.

For people who want an organic popcorn seasoning, these also exist. Look at your favorite health food store, or online for "organic popcorn seasoning"

Last edited by cleochatra; 08-16-2008 at 10:14 AM..
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Old 08-16-2008, 11:11 AM   #14
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So cleo you think these taste better using the zuccini then over the cauliflower? Ive made the cauliflower chips and they were pretty tasty but this was minus any yummy flavorings on top. I think I made the zuccini pizza crust once but must have done something wrong because It wasnt as tasty to me. Maybe I should just try again with the zuccini on this recipe?

Ps. In the recipe in the gorgeous picture what sort of cheese did you use?

Last edited by Desertrosenla; 08-16-2008 at 11:12 AM..
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Old 08-16-2008, 11:50 AM   #15
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These look very delicious!
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Old 08-16-2008, 12:23 PM   #16
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Cleooooo...

[COLOR="DarkGreen"]To use fresh cauliflower for those chips, would you use the same amount in weight, or like 1 large head?[/COLOR]
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Old 08-16-2008, 12:49 PM   #17
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Cleo, these look delicious. A question: do you try to get as much water out of the zucchini and/or cauliflower before mixing with eggs and cheese.
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Old 08-16-2008, 01:10 PM   #18
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Quote:
Originally Posted by cleochatra View Post
Mine stay crisp. I flash-heat the cheese on the nachos and have no issues with the chips resoftening. I have had really surprisingly consistent results with the chips.

Again, letting them air-dry or placing them in a food dehydrator is key to ensuring that they are fully dried.
That's good to know. Is it humid where you live, Cleo? I wonder how much luck I'd have without a food dehydrator here in Houston were it's VERY humid most of the year.
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Old 08-16-2008, 01:55 PM   #19
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Desert-- I think either is pretty darned good, but the zucchini is less flavorful, so absorbs the flavors more readily due to its more 'blank slate' flavor. Cauliflower tends towards pungency, but I think would make a tremendous chip for the nachos and cheeses as flavorings.

somethingblue-- thank you! I am eating some now. they are very crunchy.

peperette-- My column gives the cauliflower amounts for the same batch(link up top).

Cats for Texas-- I squeeze the liquid out prior to mixing with the other ingredients. I just take handfuls and squeeze over the sink. Low-tech but it works!

Linda-- If folks like in a climate with humidity and air conditioning, there could be better drying time than those in a humid climate with no air conditioning. Air conditioning tends to dry out the air. Worst-case, fridges are dry and the chips could stay in the fridge and dehydrate. Some folks can leave chips in the oven with the door ajar.
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Old 08-16-2008, 03:18 PM   #20
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[COLOR="DarkGreen"]Does that mean it is better to use frozen instead of fresh cauli for the recipe? [/COLOR]
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Old 08-16-2008, 03:23 PM   #21
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You can definitely use either. I use frozen cauliflower because it is already blanched and frozen, so there's no risk of it going bad (or getting lost) in the fridge.
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Old 08-16-2008, 03:31 PM   #22
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These seem like the perfect Saturday night munch! I've got them in the oven.
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Old 08-16-2008, 03:35 PM   #23
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They may take until tomorrow to be crisp. The initial baking is to cook ingredients, but leaving them to air dry makes them crisp. Usually if I want chips for Friday, I make them Wednesday and then let them crisp up on a cooling rack for a day or two.
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Old 08-16-2008, 03:37 PM   #24
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I just cut a piece, because I'm impatient, and it's still good! I may not wait!!
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Old 08-16-2008, 03:40 PM   #25
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LOL! I love you. I like it, too. The only problem is that tossing them with the popcorn seasoning before they're dried out might mean using a little more than intended, which could drive up the carb count unnecessarily. But as far as they go as chips, they're pretty nice even without the seasoning. Sour cream and guacamole are also wonderful with them when left plain and fresh.
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Old 08-16-2008, 03:45 PM   #26
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I made these in a pan and I'll just cut them in squares. But I just baked them as normal and then put the broiler on and let the other side brown up, because I'm also lazy! LOL!!
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Old 08-16-2008, 05:16 PM   #27
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I could only find the white cheddar or butter flavored popcorn seasoning today at the store. I'll wait until I can get a nacho cheese flavor one..,
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Old 08-16-2008, 05:23 PM   #28
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I ate them soft, I couldn't help it! I just love them Cleo!!
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Old 08-17-2008, 12:00 AM   #29
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I have to try this!! It sounds wonderful!
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Old 08-17-2008, 04:26 AM   #30
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Quote:
Originally Posted by cleochatra View Post
Cats for Texas-- I squeeze the liquid out prior to mixing with the other ingredients. I just take handfuls and squeeze over the sink. Low-tech but it works!
Cleo, do you measure out 1 1/2 - 2 cups before or after squeezing out the liquid?
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