Zucchini Chips

Zucchini Chips in the dehydrator 

Zucchini chips are an interesting texture addition on top of a soup. Tomorrow we're making a curried zucchini soup and these will be floated on top of the bowls as they are served -- just a little punch of visual appeal. Leftovers can be stored in the freezer -- if they last that long. It's hard to stop eating at just one.





Zucchini Chips 

2 lbs (1 kg) small zucchinis, washed and sliced thinly (1/8" thick or so)
2 Tablespoons olive oil
1 Tablespoon mild curry powder
1 teaspoon salt

Directions: 

Mix olive oil, curry powder and salt in a large mixing bowl. Add zucchini slices and toss until coated with oil mixture. Place in a single layer on dehyrdrator pans and dry overnight.

No Dehydrator?? Not a problem. You can accomplish the same thing by blotting the zucchini slices with paper towel to dry as much surface water as you can. Preheat the oven to 250 degrees. Place the zucchini in a single layer on a large rimmed cookie sheet. Bake for approximately 2 hours or until the zucchini is reduced by about two-thirds of it's original size. It will still be moist and you will need to store the chips in the freezer in a freezer bag. They should last about 6 months without any problem. They are great for soups and stews.