I know that I have heard of drying slices of zucchini in a dehydrator for create a "chip", but I would like to know more...like how to season the slices.
I know that I have heard of drying slices of zucchini in a dehydrator for create a "chip", but I would like to know more...like how to season the slices.
Just slice the zucchini very thinly using the slicing disk in your food processor or a mandolin. You can soak them briefly in some fruit fresh (or citric acid) to keep them from discoloring too much.
Zucchini are full of moisture and they take an extra long time to dehydrate, so the thinner the better. I have also dehydrated diced zucchini with success and used them in quick soup and Asian noodle lunch dishes, along with dehydrated carrots, green beans, etc.
The problem with zucchini, once dehydrated, is that you need to ensure absolute air tight/vacuum packaging, or the zucchini will absorb moisture from the air and be spoiled.
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CM
http://www.cooks.com
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