ZUCCHINI PINEAPPLE CHIPS
Source of Recipe
BBR
Recipe Introduction
Posted by: kspegg
List of Ingredients
4 cups peeled zucchini (1/4 inch slices)
12 ounces pineapple juice
3/4 cup sugar
1/4 cup lemon juice
Recipe
Place the pienapple juice, sugar and lemon juice in a 2 quart sauce pan. Stir and bring to a full boil over high heat. Reduce the heat to medium high and add fresh sliced zucchini pieces. Press all the slices gently into the liquid. Boil lightly for 10-15 minutes until the slices turn an olive green color. Gently pour into a large strainer and drain. Allow to cool. Pace sliced on dehydrator try and dry at 135 degrees F for 3-5 hours, depending on the size of slices. Dry until crisp. Yield: 1 cup dried zucchini chips.
If you have a Clean A Screen tray on your dehydrator, use it to put the slices on.
You can leave the cooked zucchini marinate in the liquid for a few days to intensity the flavor. The dried prodcut tastes like a sweet zucchini pickle. When using small zucchini the tender peels can be left on, depending on personal taste. When using large zucchini, remove the seeds before using.
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