Quote:
Originally Posted by rachel13
Any tips on how to get my zucchini chips to be crispy? I've made 3 batches and so far they don't even come close to a crispy chip like texture
My daughter and I made zucchini chips this weekend. We used the Salad Master slicer to cut them about 1/4" thick, sprayed the cookie sheet with Olive Oil PAM, laid them out and sprayed the tops with OOP. We baked them at 400 degrees for 10 minutes on first side, then turned them and baked about 5-6 more minutes, watching constantly that they didn't burn. They DID turn brown, but were crisp and delicious with a little sea salt sprinkled on them. I was hoping to have some to take to school this week, but they were gone before the evening was over