Updated Thursday, August 2nd, 2007
Total Time: 20
Yield: about 3 cups
Heat oven to 175 degrees. Lay zucchini in single layers on wire racks set on baking sheets. Bake, turning once or twice, 12 to 18 hours or until crisp. (After 12 hours, check every other hour for doneness.) Or place slices in a dehydrator and dry according to the manufacturer's directions. When they're done, remove them to a bowl and set aside. In a separate small bowl, combine oregano, salt, and cayenne, if desired. Add spice mix to chips and toss gently. Let cool to room temperature. Place in glass jars and add any leftover spice mix. Cap the jars and store in a cool, dark place, up to several months.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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