Zucchini/Yellow Squash Chips

Contributed by: Barbara Rouse

This recipe will make as many trays as you have zucchini or squash*

Directions:

1. In a large bowl (using a 1:3 ratio) mix 1 part liquid aminos or ponzu to 3 parts water, if you wish for a stronger flavor mix equal parts of each. Set aside (The more zucchini or squash you have the more of this you will need)
2. Thickly slice your squash (about ¼ inch thick) of choice and soak in the wet mixture for 5-10 minutes. 
3. Line your tray(s) with parchment and then lay slices on your tray.
4. If using liquid aminos, you may wish to sprinkle a little black pepper and garlic powder on top of your squash slices. 
5. Freeze until frozen solid.
6. Freeze Dry
7. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

about 24-28 hours

Rehydration:

Not Intended

* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.