Zucchini Chips Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 6, 2014
I tried this recipe word to the wise if the slices are too thin they will burn if their too large it will take too long to cook. You have to cut them somewhere in between medium thick. They taste good but I wouldn't make thus again...
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Reviewed: Jun. 1, 2014
i followed the directions exactly, and even after 2 and a half hours they still were not done. i used the broiler on low after that until they were golden brown. they still tasted really good.
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Reviewed: Jun. 14, 2013
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.
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Reviewed: Apr. 12, 2013
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.
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Cooking Level: Beginning

Home Town: Deer Park, Wisconsin, USA

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