zuchinni chips
 

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

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

Originally Posted by rainbowsmiles:

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!

Anyone think that this will work with a silpat instead of parchment paper?

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.

Thanks, Molly

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.

Originally Posted by AngieBaby41:
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.

Originally Posted by WingnutandMe:
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.

Originally Posted by lisa32989:
I start mine at 350 for 20 minutes before I turn them down. this seems to reduce the drying time.

I never thought of that!

See? Clueless!! :lol:

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.

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

Originally Posted by WingnutandMe:
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.

Originally Posted by SMB:
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 :)

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.

Molly