The Zucchini Experiment part one

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As I have said in a previous post, we are drowning in zucchini right now! We have so much zucchini, I have been searching for recipes, and ways to cook it.
Here’s the zucchini that we have picked that couldn’t fit into the fridge last night…

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I picked a medium sized zucchini and cut it into the thinnest slices I could with a knife…

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Then I sprayed some oil on a cookie sheet, and spread them out…

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I sprayed a little more oil on top and sprinkled some salt and dried dill…

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The recipe I found on line said to cook them at 400 degrees for about 10-15 minutes. Here is what they looked like after 10…

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They weren’t burnt, but they cooked far too quickly. So I tried baking a few batches, turning the temperature down each time… 400 degrees is way too hot! I tried another batch at 300 degrees and they browned way too quickly again, and didn’t get crispy. I decided that the temperature was still too hot, and they needed to be sliced thinner.
So for the next batch, I used the food processor to cut the zucchini into thinner slices…

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Here is what the next batch looked like before I put them in the oven…I think they would be a lot nicer if I would have used smaller zucchinis, so the slices would be little circles, rather than moons…

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This time, I reduced the temperature to 200 degrees, and they cooked for almost an hour…

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Yahoo, it worked! The chips came out crispy and they tasted good too! The kids liked them too.
I ended up making one tray plain, and the other with the dill and salt. The dill chips were pretty salty, so I mixed them together with the plain ones, which balanced out the salt. Because they shrink so much when they are cooking, a little salt goes a long way.
I tried to save some overnight, but they do not stay crispy, so I had to toss them in the oven again. But, five or ten minutes in the oven and they were crispy and fresh again.
Stay tuned for more zucchini recipes…

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