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Zucchini Pineapple Chips – Dehydrator

4 cups peeled zucchini (1/4-inch slices)
12-ounces pineapple juice (two 6-ounce cans)
3/4 cup sugar
1Tbsp. lemon juice

Place pineapple juice, sugar and lemon juice in 2-quart saucepan. Stir and bring to full boil on high heat. Reduce heat to medium-high and add fresh, sliced zucchini pieces.
Press all slices into liquid. Boil lightly for 10 to 15 minutes or until slices turn an olive green color. Gently pour into large strainer and drain. Allow to cool. Place slices on NESCO® American Harvest® dehydrator trays lined with Clean-a-Screen® sheet and dry at 135º F. for 3 to 5 hours. Dry until crisp.

Note: Foods feel softer when warm. To test for dryness, remove a few pieces and allow to cool before testing for crispness.

To intensify flavor, leave cooked zucchini marinate in liquid for a few days. The dried product tastes like a sweet, zucchini pickle. The tender peels may be left on smaller zucchini, if desired. For larger zucchini, remove seeds before using.

Yield: 1 cup dried chips


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