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Zucchini Chips
Has anyone tried baking these? I have tried twice now and they keep coming out soggy. It does not say what exact temp to cook these at but I am guessing 300 b/c most of the other recipes are 300. I have tried cutting them thin, thick, chip style and thin slices but still get the same results. I am melting the coconut oil and brushing it on lightly. Baking them for 30mins. Not very good in the kitchen and I was trying something simple, or so I thought.
Thanks for any thoughts.
Thanks for any thoughts.
Views: 287
Replies to This Discussion
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Permalink Reply by kelly keene on -
It actually is simple recipe I was a chef for 17 years and mine were soggy too, don't despair you didn't mess it up:) Longer cooking time helped mine crisp up the on the 2nd batch. I did almost a full hour. the thinner the faster.. Less oil also seemed better then more..
Zucchini is very high in water content so you are kind jsut trying to get the water out.. Each zucchini batch may be different.
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Permalink Reply by Paradise on
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Hey, I had the same result. Cooked them on 300 degrees also. Still soggy. I have to eat them hot while they're still tasty. Can't imagine what they would taste like cold.
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Permalink Reply by Jeff Jones on
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Thanks for the reply, I've actually thought about the water content of the zucchini after my last attempt and since you suggested it I will definitely try it. I have found that coconut does go along way b/c my first batch look liked they were swimming in it. I tried even a lesser amount.
Thanks again
kelly keene said:It actually is simple recipe I was a chef for 17 years and mine were soggy too, don't despair you didn't mess it up:) Longer cooking time helped mine crisp up the on the 2nd batch. I did almost a full hour. the thinner the faster.. Less oil also seemed better then more..
Zucchini is very high in water content so you are kind jsut trying to get the water out.. Each zucchini batch may be different.
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Permalink Reply by Jeff Jones on
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I believe these would be a great snack if they would just "crisp" up a little.
Paradise said:Hey, I had the same result. Cooked them on 300 degrees also. Still soggy. I have to eat them hot while they're still tasty. Can't imagine what they would taste like cold.
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Permalink Reply by Frances Worster on -
What about sprinkling them with salt first, letting them sit, and rinsing them? Isn't that supposed to draw the water out?? Look at us! The blind leading the blind!
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Permalink Reply by Katie on -
Glad to know I'm not the only one who has had this problem. Perhaps I'll try longer cooking time to see if that works for me.
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Permalink Reply by Vega Kelly on -
This is one I wish I could weigh in on but I don't know either. I'll try and get Brendan's advice. But so far the best idea seems to be trying the dehydrator!
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Permalink Reply by Jeff Jones on
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Thanks that would be very helpful.
Vega Kelly said:This is one I wish I could weigh in on but I don't know either. I'll try and get Brendan's advice. But so far the best idea seems to be trying the dehydrator!
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Permalink Reply by Sarah V on
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I've been wanting to try these so look forward to hearing further advice.
I do know that salt does draw out water so will try that I think then use my dehydrator overnight instead of baking.
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Permalink Reply by Krissdee on -
i have tired and some are crispy and some are still soggy. The crispy ones are boardline burnt so thats no good even though i LOVE BURNT FOOD. Its bad for me so ideally I would like to avoid burn chips. I use olive spray, salt and chill powder, my newest adiction and bake them for 40 mins at 350...and wait and wait, oh its crispy and soggy, i munch away bc the flavor rocks and get excited by the unburnt crispy ones in the batch.
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Permalink Reply by mongi fantar on
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I wonder whether it´ll still be a zucchini once dehydrated and by the way there´s the risk of sucking out all stuff that makes a zucchini a zucchini; cause the substance the dehydrator sucks out I guess does contain elements that just belong to a zucchini. Not to contradict or tell I have a better experience, I never had this problem, but I need to mention, I fry them separately over gentle heat, never with other vegetables like in the case of ratatouille or suchlike where many people fry several things together. Anyways, how if u tried them all alone, cause unlike most things we fry and where the oil needs to be very hot, zucchinis get soggy when the oil is hot or too hot --you need to find out--they soon and even immediately catch and stick when pan and oil are hot, in other words, over gentle heat so they won´t catch...Over gentle heat, then turn up the heat some time as soon as they get kinda solid and no longer lose liquid...Crisp like chips won´t exist...
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