Ever wonder what in the world to do with all of the zucchini you grew? I have this problem because my ten year old doesn’t really like zucchini and definitely doesn’t want to eat it EVERY.SINGLE.DAY, even though I totally would.
I found several recipes on Pinterest. The first round failed marvelously…burnt to a blackened crisp, each of them. If you like burnt toast, you would have LOVED these. Since I don’t, I decided to try again. The consensus was that high temperatures with shorter times led to burnt chips and long, low temperatures seemed to lead to less than ideal crunch. So I sliced them a bit thicker and just watched and adjusted the temperature as it made sense to how they were looking.
Eventually I took them out and let them rest. Even my son thought they were good. I have a picture, but that’s all that is left of them… seasoned with olive oil, salt, pepper, Badia’s Complete Seasoning and Paprika. Oh my, are they good. I can’t wait to make them again with salt and vinegar. I’ll let you know how it goes!