Zucchini chips (chili or Greek seasoning)
Zucchini chips (chili or Greek seasoning)
When zucchinis are in season this a great option to use your excess. Medium zucchinis are best because they don’t have many seeds and they make a nice size chip. I used a Greek and a chili seasoning, but if you have a seasoning mix you like, try it.
Yields: 80 chips
Ingredients
4 cups zucchini – sliced
Greek seasoning for full batch
¼ cup red wine vinegar
½ tablespoon olive oil
1 teaspoon Dijon or fermented grainy mustard
2 teaspoons dry oregano
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon pink salt
¼ teaspoon pepper
Pinch of pepper flakes
Chili seasoning for full batch
2 tablespoons tamari
½ tablespoon olive oil
½ tablespoon lime juice
2 teaspoons chili powder
1 tsp cumin
1 teaspoon garlic powder
½ teaspoon onion powder
Steps
Slice zucchini into ¼ centimeter thick rounds. I use a hand-held mandolin, but you can use a knife, just take your time, so the slices are consistent.
In a small bowl or glass measuring cup mix the vinegar, oil and seasonings. Pour them over the zucchini slices making sure each piece is well coated. Place them on a silicon dehydrator sheet or a piece of parchment. If there is any dressing left, spoon a bit more on each chip.
Put the trays in a dehydrator set at 115 F for 8-10 hours. The length of time depends on the moisture in your zucchini and the humidity where you live.
When they are completely dry, let them cool then put them in an airtight container. If they start to soften just put them back in the dehydrator.
