I've been making zucchini chips, baked, for 20+ yrs. I always double bread, then freeze. Up to 4 jellyroll pans at a time. I NEVER cook them as soon as I make them. By the time you get some crisp on the outside, the inside is mushy. I keep them in freezer bags and when I want some I cook at 425 for 7 minutes each side. They have a crispy outside and the inside has a bit mushy seeds, but crisp, firm flesh from the peel side in. You taste the zucchini. I also spray them with pam or drizzle some melted butter on them before I put them, frozen, in the oven. They're awesome with homemade sweet chili sauce. Try freezing first, you'll be pleasantly surprised. Happy cooking.
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I've been making zucchini chips, baked, for 20+ yrs. I always double bread, then freeze. Up to...