FX7 WIP #3/30 TOO MUCH ZUCCHINI? ZUCCHINI CHIPS

These were delicious however because of the humidity they
got soggy after an hour or so, so I will have to
experiment some more

For those of you who consider yourselves gardening addicts....sometimes you may find yourself with an abundance of Zucchini.   A few years ago I looked for ways to conserve zucchini, I tried zucchini bread, zucchini muffins, fried zucchini, stir fried zucchini, zucchini hidden in other dishes, or canned zucchini.....which I have tried and found well....Let me put it this way, I still ended out with a lot of zucchini and nothing I could thing of....This year I used it in my skinny Tandoori Turkey recipe and today I made zucchini chips, which were delicious.  Great "sprout" food.

VEGETABLE CHIPS RECIPE

INGREDIENTS:

1 medium summer squash

1 medium zucchini

5 baby golden beets

1 parsnip

1 medium carrot

3 large kale leaves torn into one inch pieces

3 Tbsp EVOO

DIRECTIONS:

OVEN AT 250 F

cookie sheets lined with parchment paper

thinly slice vegetables and place on sheets, brush vegetables with EVOO

bake for 30 minutes then turn

bake for another 30 minutes

then serve or place in airtight container

could last up to 2 weeks

Enough for 3 adults or 6 little ones.