Crispy Baked Zucchini Chips with Turmeric Spiced Ketchup
I cannot believe it has been over year since I launched The Spicy Olive website. It has been an incredible journey not only on the farm but all the wonderful and creative talent I have had the opportunity to connect with. I am very grateful and thankful for all of your love and support. In saying that, I am excited to announce an new initiative on The Spicy Olive website. There have been many bloggers, foodies and chef's who inspired me and what better way to get to know them, then, spend time doing what we love. My initiative is not only to collaborate, create and share delicious simple recipes with them, but to support and introduce the talent I have had the honour to meet with all of you. I would like to introduce to you Nic (Nicole) and Nat (Natalia) The Sneaky Mommies , I had the opportunity to first meet Nic and Nat when they visited the farm to participate in a Food Photography class. It was an immediate connection, I fell in love with their warm, kind and loving nature and their passion for creating healthy nutritious meals for their families using fresh local ingredients. What's so sneaky about these beautiful mommies, they share tested and perfected recipes that take the stress out of preparing healthy meals and snacks that your family will devour. Beets in cupcakes, lots of health veggies in pasta Bolognese and quinoa, carrots, zucchini and spinach in meatballs.......whaaaat! Having school age girls, I definitely need the help sneaking in healthy ingredients in their favourite meals. Since they were my inspiration for this initiative, I was thrilled to invite them into my kitchen to create this healthy farm-to-table recipe of Crispy Baked Zucchini Chips with Turmeric Spiced Ketchup to share with all of you.
3 medium zucchini, thinly sliced
2 tbsp. honey Dijon mustard
1½ cup gluten free breadcrumbs
2 tbsp. olive oil
1small onion, diced
1 large garlic clove, minced
398 mL can crushed tomatoes
½ tsp. celery salt
½ tsp turmeric
1 tbsp. smoked honey
2 tbsp. apple cider vinegar
Salt and Fresh ground pepper
Preheat oven to 425F. Line 2 large baking sheets with parchment paper.
To make ketchup: heat oil in a medium saucepan over medium heat. Add onions and garlic and sauté for 1-2 minutes until soft and translucent.
Add remaining ingredients, season with salt and pepper and simmer for 10 minutes.
Remove from heat and carefully had to a food processor and process until smooth.
Set aside to let cool.
Place mustard in a large freezer bag and place the breadcrumbs in another large freezer bag.
Add zucchini slices in the bag with the mustard and shake until well coated. Transfer the slices to the breadcrumbs and shake again until well coated.
Transfer coated slices to baking sheets and ensure they are not overlapping.
Place one baking sheet on top rack and the other on lower rack.
Bake for 10-12 mins and they switch the baking sheets and bake for an additional 10-12 minutes until crispy.
Serve chips with Ketchup.
SERVINGS 4 -6 | PREP & COOK TIME 35 minutes.