Such a rookie.

So I’m realizing I forgot to update you guys on my zucchini chips experiment, and I feel like maybe I should disclose the end results, since I had a few amateur issues. As I mentioned in the original post, I put garlic infused olive oil in my marinade. I was having the hardest time getting the zucchini to crispen up. I kept the concoction on the dehydrator for days. I checked the moisture levels, as I’m a nerd and a stickler and I have things like dehumidifiers and meters in my house, and nothing was amiss. After a few days of this game I realized that I wasn’t experiencing moisture in my chips, I was experiencing OIL. Oil that I had added. So there’s that. Rookie. They were delicious, for the record.  I really enjoyed the addition of the fresh dill, though I’d added a little too much pepper to the marinade. I would cut back on that, or possibly omit it all together if these are for children.

One thing I would probably do differently is make the slices a little thicker as some of the chips pretty much evaporated to nothing. Getting the optimal thickness would probably involve patience or a mandolin slicer, so that’s probably a no. On a loosely related subject, I am currently dehydrating mangoes, pineapples, nectarines, and grapes. No pretty pictures to show yet.