Spiced Zucchini Chips
Ingredients
- Thinly slice zucchini 1/8 - 1/16 inch
- Grated cheese
Red Curry Paste
- 1 c White wine
- 1 tsp Ginger
- 2 tsp Red curry paste
- 1 Tbsp Salt
Chili Powder
- 1 c White wine
- 1 Tbsp Paprika
- 1 Tbsp Salt
- 1 tsp Chili powder
- 1 tsp Brown sugar
Mustard
- 1 c White wine
- 1 Tbsp Salt
- 1 Tbsp Brown sugar
- 1 Tbsp Ground mustard
Cheese
- 1 c White wine
- 1 Tbsp Basil
- 1 tsp Thyme
- 1 Tbsp Savory
- 1 Tbsp Salt
Instructions
- Heat wine, spices and herbs to a simmer (be careful, it will boil over easily).
- Add zucchini slices and stir. Remove from heat and let cool covered.
- When cool, transfer to a zip lock bag (get as much of the air out as possible) and put in refrigerator.
- Let sit for at least 12 hours.
- Dehydrate.
- Let cool and place in a rigid container (they will break up easily).
- After dry, sprinkle with salt and grated cheese. Toast in oven at 250 degrees until cheese is melted.