The Newsy Neighbour
September Issue 107
www.thenewsyneighbour.com
I truly cannot believe how quickly the summer has
slipped by once again and it makes me feel sad that my garden will soon be
gone. All my beautiful Hollyhocks will soon be just a distant memory and my
zucchini, which has taken over my whole raised garden, will be ready to harvest
all too soon.
But there is an upside to all this melancholy; I will
get to make my most favourite and healthy salt and vinegar zucchini chips.
This may be the easiest recipe you have every made! All you need is your wonderful fresh zucchini
(as much as you wish to slice), sea salt (I always use Pink Himalayan) and your
favourite vinegar. You can use apple cider vinegar, white wine or rice vinegar—any
white type or even flavoured vinegar – just not red.
Slice your zucchini into thin rounds (about 1/8th
inch thick). Then soak or toss in your vinegar and sprinkle the salt (as
desired) on the chips. Bake at the lowest temperature possible until crisp and
wonderful. Check them often, as I have found once they start to get crispy,
they can go from crispy to overdone very quickly.
Not only are these
chips delicious, but also healthy since zucchini
is an excellent source of two antioxidant vitamins that help boost immunity and
support healthy aging, vitamin C and vitamin A and also quite a bit of
potassium. Potassium can help control blood pressure because it lessens the harmful effects
of salt on your body. Studies suggest boosting
your potassium intake (while also curbing sodium) can slash your stroke risk and may also lower your odds of developing
So
there you have it, even if you have not grown your own, just head down to your
local market and grab a few—you are going to love these little beauties!
And
remember, as you are enjoying your new favourite snack, they are good for you!
Kathryn
Hartwell
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