Zucchini Chips
Alright, so a little disclaimer that I used a dehydrator for these tasty morsels..
I believe you can recreate the same thing in the oven, but you’ll have to test that at your own risk.!
I guess if worst comes to worst you end up roasting zucchini instead of making them into crispy chips- which wouldn’t really be a bad thing..
The thing I love about these is that they’re super simple, affordable & so damn tasty..
I’m a chip gal, but they don’t always make me feel great..
I’ve found veggie chips or plain rain chips to be a great way to satisfy that chip craving without my belly feeling poopy after.
Enjoy!
Photo: www.lanascooking.com
Ingredients
Organic zucchini
Olive oil (or any oil you like)
Ground garlic
Ground onion
Ground smoked paprika
Black pepper
Sea salt
Instructions
Wash zucchini and cut in half to steam.
I’ve learned that blanching veggies before dehydrating them helps them to keep longer. This just means a quick boil or steam (I steam) before chopping & dehydrating. I put my zucchini in the steamer for 2-3 mins.
Once blanched, cut into coin pieces (pretty thin, the thicker it is the longer it takes to make the chips crispy).
Put zucchini coins into a large mixing bowl with a dash of olive oil (I don’t use any more than 1 Tbsp, but if you like a stronger oil flavor, add more).
Spice with ground garlic, ground white onion, ground smoked paprika, sea salt & black pepper to your liking. Feel free to add any other spicy goodness you like!
Toss everything so it’s evenly spread.
Line dehydrator tray with parchment paper & spread coins evenly.
Dehydrated at 165 F for 16 hours. You can check after 13-14 hours to see if they’re already thin & crispy enough. I like to do mine extra long so all the moisture is gone.
ENJOY!
