Zucchini Chips | Salt & Vinegar, Cheesy & BBQ
A crunchy salty snack that is packed with nutrients.
Servings: 6 people
Cost: $3
Equipment
- Dehydrator
Ingredients
Salt & Vinegar
- 1 small zucchini sliced
- 4 tbsp apple cider vinegar
- 1/4 tsp sea salt
Cheesy
- 1 small zucchini sliced
- 1/2 cup nutritional yeast
- 4 tbsp lemon squeezed
- 1/8 tsp sea salt
BBQ
- 1 small zucchini
- 2 tbsp lemon, lime, or apple cider vinegar
- 2 tsp paprika powder
- 2 tsp chili or chipotle powder
- 2 tsp coconut sugar
- 1/8 tsp cumin powder
- 1/8 tsp sea salt
Instructions
- Slice zucchini 1/8-1/4 inch thick, preferably with a mandolin.
- Lay them out separately and evenly coat with chosen flavor.
- Lay the slices in a single layer on a ventilated dehydrator sheet.
- Dehydrate at 115 degrees overnight, about 8 hours; or until crispy.
Notes
Store in an airtight container in a cool dark place for up to 3 weeks.
For the best flavor, use small to medium zucchini during summer and fall—when they’re at their sweetest and most flavorful, straight from the farmers. Larger zucchini tend to have bigger seeds, which can affect the texture.
