Zucchini Pineapple Chips – Dehydrator www.opencountrycampware.com

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.


Zucchini Pineapple Chips – Dehydrator www.opencountrycampware.com


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