Ingredients
- 1 or more large zucchini and/or yellow squash
Preparation
Baking Directions:
Heat oven to lowest setting (150).
Slice zucchini into ¼ -inch thick rounds and lightly season with salt.
In a single layer, place on a cooling rack set on a rimmed baking sheet.
Depending on how moist they are they’ll take 6 to 10 hours.
They should be crispy when done.
Great for eating out of hand or in salads.
If all the moisture is removed, they can be sealed in jars.
Also good re-hydrated in soups.
