Recipes & Inspirations

Courgette chips, the tasty desiccation!

Crispy, light and naturally tasty: with these courgette chips you can prepare a healthy and versatile snack, perfect to munch on alone or to serve to guests as a light appetiser. You can enrich them with spiced salt, curry or chilli, according to your taste, and always get a surprising result.

Ingredients

• all courgettes entering your desiccatore

• halls o flavoured salt to taste (rosemary, thyme, lemon, curry, chilli)

Preparation

Wash and dry the courgettes thoroughly. Cut them into rounds of approx. 4 mm thick, Try to keep them homogeneous. Place them in the baskets of your dryer and sprinkle them with the salt or spices of your choice.

Drying

• If you use Biosec: set programme P2 Mushrooms and Thin Slices o P3 BioCrudist.

• If you use another model: adjust the temperature between 40 and 50 °C until completely dry.

When they have become small and crispy, you can enjoy them immediately or serve them to your guests.

Conservation

Transfer chips still warm in airtight glass jars and store them in a cool, dry and dark place. This way they will retain their crispness and fragrance for longer.

💡 Did you know that...
Storing the chips while still warm prevents them from absorbing moisture from the environment and preserves their perfect consistency.