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)
2 comments:
What a great idea Maureen..thanks !!!
Sauces and marinades are another way to make chips with flavor variations. I like balsamic vinegar zucchini chips and pickle flavored zucchini chips.
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