I love crunchy savory snacks. I am totally a chips girl. Of course, potato chips and corn chips are not allowed on the Specific Carbohydrate Diet, so it’s nice to find a suitable replacement. These zucchini chips can really hit the spot when a chip craving comes on. They are super easy to make in a food dehydrator and can be flavored however you like them. The ones pictured above were made plain with just some vinegar and a little sea salt because I had wanted something light at the time. However, you can make them with a bit of olive oil for something more filling. They travel well also. I usually put some in a ziplock bag or reusable plastic container and take them with me for a healthy snack. My absolute favorite dip for these is cold tomato sauce. They remind me of a healthier version of fried zucchini sticks when I eat them that way. Perhaps sprinkled with some Parmesan cheese. Absolute yum.
Dehydrated Zucchini Chips Ingredients
several zucchinis, cut into about 1/8″ thick rounds.
vinegar of your choice
olive oil
herbs and spices of your choice
Place sliced zucchini in a large bowl, drizzle with vinegar and oil. Toss to coat well. Add more vinegar and oil as necessary to coat. If you want a lighter, fat free snack, only use the vinegar. If you want a more filling snack, then use the oil as well. (I’ve found that the zucchini keeps it’s shape better and doesn’t shrink as much if you add vinegar versus just popping them into the dehydrator plain.) Arrange slices on dehydrator trays and then sprinkle with your choice of herbs and spices or perhaps just a little sea salt if you want them plain. (It’s better to add the herbs and spices while they’re on the tray versus in the bowl because they you get an even distribution on each chip.) Dehydrate around 135 for about 6 to 8 hours until fully dried and crisp. Enjoy.
They store really well in canning jars. The chips stack easily one on top of the other for compact storage in the jars.
I love crunchy savory snacks. I am totally a chips girl. Of course, potato chips and corn chips are not allowed on the Specific Carbohydrate Diet, so it’s nice to find a suitable replacement. These zucchini chips can really hit the spot when a chip craving comes on. They are super easy to make in a food dehydrator and can be flavored however you like them. The ones pictured above were made plain with just some vinegar and a little sea salt because I had wanted something light at the time. However, you can make them with a bit of olive oil for something more filling. They travel well also. I usually put some in a ziplock bag or reusable plastic container and take them with me for a healthy snack. My absolute favorite dip for these is cold tomato sauce. They remind me of a healthier version of fried zucchini sticks when I eat them that way. Perhaps sprinkled with some Parmesan cheese. Absolute yum.
Dehydrated Zucchini Chips
Ingredients
several zucchinis, cut into about 1/8″ thick rounds.
vinegar of your choice
olive oil
herbs and spices of your choice
Place sliced zucchini in a large bowl, drizzle with vinegar and oil. Toss to coat well. Add more vinegar and oil as necessary to coat. If you want a lighter, fat free snack, only use the vinegar. If you want a more filling snack, then use the oil as well. (I’ve found that the zucchini keeps it’s shape better and doesn’t shrink as much if you add vinegar versus just popping them into the dehydrator plain.) Arrange slices on dehydrator trays and then sprinkle with your choice of herbs and spices or perhaps just a little sea salt if you want them plain. (It’s better to add the herbs and spices while they’re on the tray versus in the bowl because they you get an even distribution on each chip.) Dehydrate around 135 for about 6 to 8 hours until fully dried and crisp. Enjoy.
They store really well in canning jars. The chips stack easily one on top of the other for compact storage in the jars.