I'm in love! page 3

[supersellen]

How thick should the zucchini be sliced?

[BarbeyGirl]

Do you use any seasoning on them? I tried the Kale chip recipe. They were OK the first day but were really bad the next day. I don't think they were dry enough when they went into the container.

Try storing them uncovered. Mine stay crispy for a week, just kept in an uncovered bowl in a cupboard.

[Diana Renata]

Ok, for zucchini chips, you should slice them a half inch thick, otherwise they get brittle.

Kale chips are easy. Break kale into chip-size pieces, coat with olive oil, and gently toast in the oven on a baking sheet til nice n' crispy.

[Peggy]

Thank you Diana for this idea! I finally got around to making these (CSA zukes taking over)
What an intense flavour! I'm gonna advertise for unwanted zucchini ;p

[Marisa]

How much did yours shrivel up? Mine seems to losoe a lot of moisture but they were still very tasty (see photos in post). I did slice them pretty thin though.
http://lowcarbnorthwest.com/?p=246

[Peggy]

@ Marisa - Diana said she sliced hers about 1/2in thick. I got out a ruler & decided to do ~ 1/4in slices. I have a cheap-o dehydrator so I have to flip, shuffle, & rotate whatever I'm working with, but they came out nice. My 1st attempt I tried doing thinner slices & ended up with squash "tissue paper" stuck to the trays. they will shrink quite a bit as you are removing all the moisture! I started with 4 squash & have 1qt zip bag of chips.

[Isfahel]

I made a bunch of zucchini chips also, they are so good! I've tried them with salsa, guacamole, and spinach artichoke dip. Havn't tried nacho cheese yet, have to make some up

[Buzzy]

Um, I made some of these this morning.

I think I need bigger zucchini, my chips are the size of a penny.
(not going to stop me from dipping them in guac though!)

Thanks for the recipe!

Sometimes I just miss having something crunchy to eat!