Zuccini chips from the oven
Time
Preparation time: 15 min.
Total preparation time: 12 hours
I came up with the idea to taste it with the abundant zucchini harvest with vegetable crisps. The result really surprised me.
So so:
- Cut zucchini into 3 to 4 mm thick slices.
- Drizzle in a large bowl with a little olive oil.
- Season to taste: z. B. Herbal salt, classic with salt / pepper / paprika or with a spice mixture to your taste, there are no limits to the imagination.
- Layer on oven trays previously lined with baking paper.
- For me, the Zuccinibleche spend the hot day on the balcony and come in the evening to finish drying, if necessary, still in the oven, at about 80 - 100 degrees with a little open oven door. I clip in a tea towel.
- Drying is faster if you use the chips more often.
- The chips should be filled immediately after drying in airtight closing glasses.
My "guinea pigs" were thrilled.
By the way: it is not necessary to remove the cores, just dry them,
Pumpkin seeds you eat too.
