Crunchy zucchini chips

From Everyday Whole Grains: 175 New Recipes from Amaranth to Wild Rice, Includes Every Ancient Grain

Cookbook

Author(s): Ann Taylor Pittman, Hugh Acheson

Page 239

Cuisine: North American

Course: Sides

Reviews

1 reviews, average rating 2.0 / 5

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Kestrel

8 years ago

★ ★ ★ ★ ★ 2/5

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The taste was good but the texture just didn't work for me. I also had trouble getting the mixture to stick to the zucchini. Pretty fiddly so I probably won't make again.

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