Over the years, I’ve had a number of people write me about my zucchini posts, especially the one entitled, Making Use of Those Oversized Zucchinis. A few people have pointed out that their particular kind of zucchini didn’t work well for chips. It’s true. You can’t use certain types of zucchini for chips. Especially bad are the yellow crooked neck squash that turn hard unless you pick them exceptionally small. The common straight zucchini works quite well, but you must ensure the skin is still soft enough before you make chips. If you can easy stick a fingernail through the skin, you’re probably fine—no matter how big the zucchini is physically (and bigger really is better).
The kind of zucchini I like best is the Lebanese Summer Squash. My previous posts had pointed to a place where you could get the seeds for this type of zucchini, but unfortunately, even though the link still works, the site shows that the seeds are constantly out of stock. The new link in this post will help you find the seeds you need to get started. Unlike many kinds of zucchini, this particular plant grows quickly and you still have time to get your seeds planted. You don’t have to start them in the house—just plant them in the ground and make sure you keep them watered.
Zucchini chips are a healthy alternative to the kinds of chips you get in the store and they’re absolutely delicious. Of course, you can make other sorts of chips too, something I discuss in Making Dehydrated Chips. Let me know if you have any questions about making them at John@JohnMuellerBooks.com.