zucchini chip report

[Guest]

On my third try I finally produced a good chip. However, I'm not sure it was worth the effort. My trials revealed:

1. the zucchini must be no more than 1.25 inch diameter; the seedy area cooks differently from the surrounding area if it is any more mature

2. the zucchini must be sliced 1/8 inch thick

3. the slices must be generously salted, left to weep for about 20 minutes, thoroughly wrung by laying them on a towel and rolling it and twisting it tightly

 

[marilynfl]

Hey, Number 3 is what happens to me at the beach!

 

[wigs]

Thanks for my morning chuckle!

 

[orchid]

Lordy you make me laugh...:0) (this was meant for Marilyn)

 

[karennoca]

Too much fuss for a chip....if I want a chip, I go for Lay's! Giada made some awesome chips

on her show yesterday, from potatoes. I should try that sometime.

 

[barb_b]

Did you use oven? Or dehydrator? How long? I'm curious.....

 

[Guest]

you are right, it was too much trouble

 

[Guest]

slow oven

I decided I wasn't making them again so pitched my notes re. how long they took to get crisp. I started them at 250F convection, rotated the pan and decreased to 225F convection after about 60-90 minutes; didn't bother flipping each chip.

 

[barb_b]

Thanks for the details. Bummer on the results, they sound so healthy!

 

[sallybr]

No way I am doing them again.... I am with CIndy. Not worth the trouble....