Last week we had crazy, hot weather and then the night time thunder, rain and hail storms started. This mixture is a challenge for the garden. Luckily I had snapped a few pictures of the garden in the morning. (I had intended to post this early last week, but then all of the 4th of July celebrations came upon us and entertained us for days. Still, I think this is worth posting.)
Here's something that I think is very interesting. There are many more to be found at Soundworks Collection.
via: Table for Two blog
Yield: 50+ zucchini chips | Prep Time: 10 minutes | Cook Time: 2 hours
1 large zucchini
2 tbsp. olive oil
Preheat oven to 225 degrees. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
Let cool before removing and serving.
Keep in an airtight container for no more than 3 days.
This delicious recipe brought to you by Table for Two