Location: Pine Mountain, Georgia & on a little lake in NE Michigan
Posts: 1,179
S/C/G: 291/171.4/175
Height: 5'6"
Quote:
Originally Posted by Amajean
Every time I try to make zuchinni chips they turn out mushy instead of crisp. I've tried 350 for 15minutes and 225 for 45 minutes
Here's Rainbow's recipe
Quote:
Originally Posted by rainbowsmiles
its no secret that i love love love kale chips!!!!!!!! i eat them 4-5 times a week!! usually as an afternoon or bedtime snack!!
keeping with my try something NEW each week....this week is
ZUCCHINI CHIPS!!
i have to tell you....i am NOT a huge zucchini fan...i do like it in soup...but not cooked alone or even roasted. so i was super super skeptical. and 2 hours of time invested!!! fortunately the oven does most of the work!!!
i had to practically FORCE myself to slow down from gobbling them up!!
i love savory things!! and i love crunchy things!! and omg...these were so delicious!!!!
MOVE OVER LOVE OF MY LIFE KALE CHIPS....theres a NEW CHIP in my life!! hahahaha and his name is SIR ZUCCHINI CHIP!!!!
ZUCCHiNi CHiPS
i just made some for the first time ever in my life....after reading about others making them using their dehydrator and me coveting everyone's dehydrator...i thought i'd make some in the oven.
i used my mandolin and sliced the zucchini nearly paper thin...
i used parchment paper and a few were on the edge of the pan....divajen is NOT kidding, they stick like mad....so use parchment paper for sure!! i used a MISTO sprayer for a very light spray of EVOO. i added salt and pepper.
one medium zucchini made all these chips!!!
DO NOT OVER SALT!!!!!!!!!!!!!! let me say that again....i thought i used only a wee bit and they were borderline too salty but OOOO SO GOOOD!!!
i Baked at 170....the lowest my oven would go, for 1 hour, then turned them all over, yes one by one!! DONT SKIP THIS STEP!! ....and baked another 50 mins (or more, ch3eck each 5 mins for crunchiness level) and they were crispy like potato chips....crunchy!!! YES!!!! i barely got one photo...before i gobbled them all up....1 zucchini made a whole pan but i can tell you, they were eaten in a few minutes!!!!!!!!! a skinny new york minute!!!! i will probably make some more for supper as this was a test run!!! i LOVE LOVE LOVE THEM!!!!!
I do mine at 225 for one hour, flip, cook another 30 minutes, then start checking every ten minutes until they are browned. I also use onion salt- delish!
My oven goes down to 175 or 150, so I go as low as I can. I want to say mine were in there at least 2 hours. They definitely aren't for when you want something quick unless you make them ahead.
Location: Pine Mountain, Georgia & on a little lake in NE Michigan
Posts: 1,179
S/C/G: 291/171.4/175
Height: 5'6"
Quote:
Originally Posted by ustasmom
Anyone think that this will work with a silpat instead of parchment paper?
Both Rainbow and I have been looking at a silpat. Since it's supposed to replace parchment paper it should. If you have one and try them, please let us know how it turns out.
I've learned now that not all parchment paper is created equal. I was using Reynolds brand and ran out and bought a generic store brand. Things do not release quite as well with the generic brand. I was very disappointed.
For my zucchini chips, I use "The Chipster" from Epicure. It was only $20, and is to be used in the microwave. Slice zucchini with mandolin, throw on chipster, spice, put in microwave for 5 minutes! Voila!
The only downside is that it makes a small amount at one time, but they are great! You can buy their products online or at an Epicure party.
My oven goes down to 175 or 150, so I go as low as I can. I want to say mine were in there at least 2 hours. They definitely aren't for when you want something quick unless you make them ahead.
I start mine at 350 for 20 minutes before I turn them down. this seems to reduce the drying time.
Both Rainbow and I have been looking at a silpat. Since it's supposed to replace parchment paper it should. If you have one and try them, please let us know how it turns out.
I've learned now that not all parchment paper is created equal. I was using Reynolds brand and ran out and bought a generic store brand. Things do not release quite as well with the generic brand. I was very disappointed.
Thanks, Molly
Well, I am trying it out on silpats, so we will see.
These took forever, and are a bit more chewy than crunchy. And they seem a bit greasy. Maybe that is due to the silpat whereas the parchment paper might absorb some grease.
Location: Pine Mountain, Georgia & on a little lake in NE Michigan
Posts: 1,179
S/C/G: 291/171.4/175
Height: 5'6"
Quote:
Originally Posted by ustasmom
I'm not so sure about the silpat.
These took forever, and are a bit more chewy than crunchy. And they seem a bit greasy. Maybe that is due to the silpat whereas the parchment paper might absorb some grease.
And yeah, I over-salted AND over-peppered them.
Thanks for the assessment of the Silpat. Even on parchment paper, mine seem a bit greasy. The parchment doesn't absorb the grease at all. And they take about 2 hours.
Don't fret over making a few mistakes. I think we all do when learning to make some of these recipes.
Let me ask, are you using a mandolin slicer making them really, really thin? That's the only way they will come out crispy. They have to be super thin. Mine are like a sheet of paper.
Molly
Last edited by WingnutandMe; 10-14-2012 at 08:20 PM.
Thanks for the assessment of the Silpat. Even on parchment paper, mine seem a bit greasy. The parchment doesn't absorb the grease at all. And they take about 2 hours.
Don't fret over making a few mistakes. I think we all do when learning to make some of these recipes.
Let me ask, are you using a mandolin slicer making them really, really thin? That's the only way they will come out crispy. They have to be super thin. Mine are like a sheet of paper.
Molly
Yes, they were really thin. Sometimes incomplete since they were so thin.
I think that my biggest mistake was to have my 17 year old son flip each one of them and put them back in the oven for an hour. Then he just took them out without really checking them. They sure do shrink down though.
For my zucchini chips, I use "The Chipster" from Epicure. It was only $20, and is to be used in the microwave. Slice zucchini with mandolin, throw on chipster, spice, put in microwave for 5 minutes! Voila!
The only downside is that it makes a small amount at one time, but they are great! You can buy their products online or at an Epicure party.
I love my chipster for kale chips. I just put some on and sprinkler with Epicures sea salt and garlic grinder. About 2 mins in the microwave and they come out light, airy, and crispy. I looove them! I've tried making kale chips in the oven but they weren't as good. I will have to try zucchini chips on it
Location: Pine Mountain, Georgia & on a little lake in NE Michigan
Posts: 1,179
S/C/G: 291/171.4/175
Height: 5'6"
Quote:
Originally Posted by tunafish246
I love my chipster for kale chips. I just put some on and sprinkler with Epicures sea salt and garlic grinder. About 2 mins in the microwave and they come out light, airy, and crispy. I looove them! I've tried making kale chips in the oven but they weren't as good. I will have to try zucchini chips on it
You got me all excited about the Chipster, but I find it's only available in Canada. I'm so disappointed now. I'm trying to see if there is some equivalent available in the US.
zuchinni chips
ZUCCHiNi CHiPS
