What do you do with 40 pounds of zucchini? Besides slipping them through open windows in someone's car or making outrageous amounts of zucchini bread?
Here is what we are doing...
Forty pounds of zucchini
reduced to flavor-filled
dill chips
and taco chips
Cut ends off zucchini.
Zip through food processor with slicer attachment.
Generously toss with favorite flavors
(our 1st batch was dill & salt; our 2nd batch of 20 pounds is taco--currently dehydrating and making our house smell like tacos!)
Spread out, single layer on dehydrator sheets.
Peel off in 10 hours. (I set mine to 155 degrees for first hour and then to 115 degrees for remainder)
Keep in sealed container.
Oh yes, eat 'em at your leisure.
My first batch of 20 pounds reduced to the amount shown in that recycled 64-oz coconut oil container.
While my "chips" don't crunch, they do impart a delicious flavor. And they don't impart an inch to the waistline or clog up your arteries either! ;-)
