Friday, September 7, 2012

Raw Zucchini Chips

My dehydrator has been working overtime for the past few days! Because of the abundance of fresh Organic produce from my local farmers market, I have been dehydrating lots of sun-dried tomatoes and zucchini chips!
Each batch of the chips varies according to how spicy I want them to be - so here is a basic recipe that you are welcome to play around with. Make them cheezy by adding nutritional yeast, heat them up with cayenne powder,or add a smokey flavour with Chipotle powder - there is no limit to the tastes you can create!
Raw Zucchini Chips

4 Tbsp fresh lemon juice
2 Tbsp olive oil
1/2 to 1 tsp paprika
1/2 tsp Himalayan salt
1/2 tsp basil, ground
1/2 tsp oregano, ground
2 tsp Mexican chili powder
3-4 medium zucchini (or 2 very large)
  • In a bowl, stir together all ingredients - except zucchini
  • Slice the zucchini in thin slices (I used a mandoline on the 2nd setting)
  • Add zucchini slices to bowl of marinade and mix to thoroughly coat
  • Top the mesh sheet on dehydrator trays with a Paraflexx sheet to catch liquid
  • Spread zucchini slices on top of the Paraflexx sheets
  • Dehydrate at 105 degrees for 12 hours or more until you reach the desired texture
  • After a few hours, remove Paraflexx sheets, and continue dehydrating on mesh trays
  • Dehydrating longer will give crunchier chips
  • Chips that are sliced thick will take a long time to dry - a couple of days
  • Since the olive oil makes the Paraflexx sheet greasy - for a smaller batch you could put chips in a flat glass casserole on the bottom shelf of your dehydrator (after removing bottom 2 trays)


Alice in Knitland said...

What a great idea Maureen..thanks !!!

brthomas said...

Sauces and marinades are another way to make chips with flavor variations. I like balsamic vinegar zucchini chips and pickle flavored zucchini chips.