I tried out
this recipe for zucchini chips right before I my zucchini plants succumbed to powdery mildew, ending the three-month stretch of daily zucchini side-dishes. I was kind of glad to be done with zucchini for the season, but these were really good and now I will have to wait quite a while to make them again!
Even though I thought that I sliced them really thin, it took over two hours for most of the zucchini to become crispy. Perhaps it is because I put them on a silicone baking mat rather than a baking sheet sprayed with oil. But they tasted great and were beautiful to look at. It reminds me of a kaleidoscope!
Marinades and sauces can also be used to flavor the chips. I like hot chili zucchini chips and hot mustard zucchini chips.
ReplyDelete