I believe Nacho Cheddar, Sour Cream & Onion, Cajun, BBQ, and Jalepeno will most likely be my favorites, but we'll see.

This just opens up the doors for so many Zero Carb based dips and salad dressings using sour cream, cream cheese, mayo...etc.

Yep...I'm in Heaven.



Dive deeply into who you really are, and have the courage to explore your most treasured dreams. Keep yourself connected to those dreams, and they will play out upon the stage of your life. ~Ralph Marston

Live life abundantly and enjoy yourself in your “Journey To Wellness” because it is by the grace of God that we are able to do so. ~Gail~

Delight yourself in the Lord and He will grant you the desires of you heart ~Psalms 37:4

Mine didn't turn out golden brown like your photo, Cleo...burnt on the edges and almost not done in the middle. They finishedup around 6 and I'm letting them sit in the oven but I'm pretty sure the middle of the cicrles (or the pointy part of the chips) aren't going to firm up to a chip like texture.

I also had this result with the cauliflower pizza. Any ideas??

Im just speculating, but I had that problem with many different foods not cooking evenly until I got a new convection oven...

It very well may be the oven I'm using but I usually don't have problems with things burning or cooking unevenly. This is my first issue.

im confused about what zucchini is...

i wiki'd it and it said courgette. but then on fitday it says its squash. i know theyre the same family but you still get actual squahes. and then eggplant is aubergine.

courgette isnt on fitday though.

Zucchini = courgette. It's sometimes called summer squash (just as courgette is also called vegetable marrow).

For the zucchini, I've found that rather than pushing out from the center (it is virtually impossible to make the center thin enough to cook evenly this way) I plop bits of the dough around the pan and then press it together. In this way I get a non-thick center and don't end up with edges that are too thin.

We're used to working with pizza dough which has us working from the center out. On this recipe, you almost want to work from edges in, or from evenly-placed piles of zuke dough then gently pressed together evenly.

Maybe mine was wrong all together, it wasn't very doughy..actually really runny. I'm having trouble picturing pressing bits of the dough together and working from the edges in. And I thought I was decent in the kitchen!!

Couldn't wait to try these, but I failed utterly and dismally. Maybe when you are up to it, could you post step by step photos and instructions? This was a huge help to me when trying out your oopsies, I am a very visual learner by nature.
Coiuld be my oven has issues- but if there is a next time I sure will be using parchment paper. Verrrrry messy. hee hee, still didn't stop me from scarfing these, I made these into mini half assed pizzas.

Hope you are up and around shortly!!

Cleo...quick questions regarding the zucchini amount

I have some huge zucchini from my garden...are we talking 2 cups shredded approx for this recipe or more?

W~

Here is more of a step by step on myblog .
You can also place the chips in the oven on the lowest temp setting with the door ajar. If the chips are on racks over cookie sheets they should dehydrate as jerky will.

willow. You can use up to 2 cups of zucchini for 2 eggs and 2 cups cheese.

Thanks, Cleo, I forgot you did post that. I will try again on the weekend.

MNLisa-- I wish we lived close enough. I'd show you how to make them! They are really wunnerful. Let me know if you need any help.

this sounds pretty good. sue

If my DD marries her Denver sweetie, we will need to meet up one day.