Delicious and Nutritious Dehydrated Zucchini Chips
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Healthier snacks result in a healthier and thinner body. We can reduce or even eliminate potato chips and the like from our diet by making better choices. Most homemade chips end up being much less expensive and add vitamins and nutrients that commercial snacks do not offer.
A current rage is kale chips. I have tried them, and tried them, and tried them. I just cannot like them, no matter how they are seasoned. One website even had a recipe for massaged kale chips. Excuse me? If I cannot get a massage, a vegetable is certainly not getting one from me!
But I have found that other vegetables make delicious chips and take only minutes to prepare. One is zucchini. Summer squash can be used in the same manner. I added one to the dehydrator as an example. So move over, kale! Zucchini is the new chip king.
- 4–6 Zucchini, the larger, the better
- 1 Tbl Olive Oil
- 1 Tsp Vinegar, Cider or Balsamic
- Salt, to taste
- Wash zucchini and slice about 1/4 inch thick. A mandolin works great to maintain uniform thickness. (Bigger ones work better because they shrink so much.) Place in large bowl.
- Pour in olive oil, mix with hands to coat every slice of zucchini. Using a bag to shake it does not work as well.
- Pour in vinegar and mix in well using hands.
- Place zucchini slices on dehydrator try, just barely touching. Sprinkle with salt.
- Dehydrate until firm and crisp. Timing will vary with each batch due to moisture in the air and the individual dehydrator used. I usually leave mine overnight and they are done in the morning.
Sprinkle chips with:
- Cooking spray instead of oil
- Onion or garlic powder
- Red Pepper
- Ranch Dressing (out of the package that makes dip)
- Celery salt
- Your favorite seasoning
I used balsamic vinegar this time. It makes the chips darker but gives a richer and sweeter flavor to the chips. Also, I usually use cooking spray to add a touch of oil which reduces calories. Sometimes we need to splurge though, and the spoonful of oil was good for the entire batch.
Salt and Vinegar Zucchini Chips
|Serving size: 1/2 cup|
|Calories from Fat||0|
|% Daily Value *|
|Carbohydrates 4 g||1%|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Questions & Answers
Could one blend cashew, jalapeno, and olive oil or a flavorful dressing and then coat kale chips with this mixture before dehydrating?
Yes, that is a great idea. That makes me think about ranch dressing, onion and garlic powder, and many more seasonings. Thanks for the suggestions.Helpful 1
© 2012 Brenda Barnes