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Originally Posted by Llyra
 You can also freeze the excess. Take out the seeds and membranes, and cut them into usable-size pieces, and toss them into a container or freezer bag and freeze. Then you can grab a handful whenever you need some for a recipe. When you cook them, cook them still frozen. The texture changes slightly-- they won't ever be crisp again. But they're still just fine and taste great.
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