"Zucchini chips!" — loriallred
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zucchini, thinly sliced into rounds
kosher salt, or to taste
I don't do this recipe but I use a dehydrator set at around 135F. I do not know how long it takes for them to crisp. I suggest using 4mm blade in a food processor to cut them. Also, cut the zuc in half and then lay them long wise down in the food processor. The first time I made them, I used 2mm and cut the standard rounds. They were too thin and small to pick up. They just disintegrated. These are a great crunchy snack that is low glycemic, slightly sweet. I think yellow squash would work great too so whatever is on sale or that you grow. Children will even love this snack. I suggest everyone try it once.
I followed direction exactly and it took over 3 hours to bake these guys. I sliced the zucchini very thin and got as much moisture off of them before hand as possible. They also didn't cook evenly so I had to remove browned ones intermittently. Used about 3 lbs of zucchini and got about 12 oz of chips out of it.
They shrink up too small to really use with a dip but taste pretty good on their own.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 124
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