Oh, zucchini. You're such a giver. You give, and give, and give...zucchini.
Sometimes it's too much. How can we ever repay you? How can we ever eat all of you?
And then we remember. Zucchini Chips
Makes 2 cups finished chips
Select slender, immature zucchini, before the seeds mature. Wash the squash, and remove the blossom and stem ends. Using a mandoline, slice into thin slices. about 1/8' thick.
Season the slices as desired. We like to soak them in a simple soy sauce marinade for a few minutes, or sprinkle them with paprika, salt, and chipotle powder. Or go with a more herbal flavor, and use lemon pepper.
In a dehydrator, spread the raw slices over trays. Dehydrate at 120°F until the zucchini are as crispy as potato chips, about 12-18 hours. Turn slices and rotate the trays once during drying time.
These chips will keep well stored in small, airtight jars for up to one year. Make sure to let the chips cool before placing them in jars.
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