Zucchini Chips… My Nemesis

I have tried three times now to make some zucchini chips. I have failed all three times. I need some salty, crunchy snack to take the place of potato chips.  We looked at the local “Health Food Stores” but all the bagged chips were mostly potato starch, so we passed them by.

I have tried 1/8″ slice, 1/16″ slice. Cooking them at 400 degrees for 30 minutes, 200 degrees for almost two and a half hours. I’ve tried salting them first to draw out the water and blotting them dry before adding seasoning. Using a silicon tray, parchment paper, or just cooking spray on the pan.

I’m rather disappointed as they are either just about burned or still very raw. And this is one the same sheet tray! Not like one method produces one result, I get the same results on each and every tray.

Now I’m pondering frying them in coconut oil as a last resort.

Someone got a clue?  I would appreciate any help!

Thanks!

Peace,
B

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