Spicy Garlic Zucchini Chips

Name: Spicy Garlic Zucchini Chips
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: American
Ingredients: zucchini ((medium)); 2 Tbsp garlic powder; 2 Tbsp olive oil; 1 tsp cumin; 1/2 tsp paprika ((smoked)); 1/4 tsp cayenne; 1/2 lemon ((juice of about 2 Tbsp)); 1/2 tsp turmeric ((optional))

Posted on September 22, 2015 by Christine Roseberry in Snacks

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

Sometimes you just feel like something crispy and savory. These zucchini chips will satisfy your need for a crunchy snack, but without any of the fats and super-saltiness of your regular potato chips. It only takes a few minutes to whip these chips up, so they make for easy as well as great snacking. There’s no reason why munchies can’t be healthy!

Ingredients

zucchini (medium)
2 Tbsp garlic powder
2 Tbsp olive oil
1 tsp cumin
1/2 tsp paprika (smoked)
1/4 tsp cayenne
1/2 lemon (juice of about 2 Tbsp)
1/2 tsp turmeric (optional)

Servings:

Units:

Directions

Prep

10 min

Total

10 min

Use a mandoline to slice zucchini chips very thin (the thicker cut the longer it takes to dehydrate so make sure to slice very thin) and toss into a small bowl. 2) In a medium size bowl combine all the rest of the ingredients and mix until becomes pasty.
Pour the zucchini’s into the bowl and mix thoroughly and gently with your hands making sure to coat each zucchini chip well.
Lay the zucchini chips on a mesh dehydrator tray and set the temperature at 105 degrees. They’ll need at least 12 hours or until crispy.
Once removed them from the dehydrator store them in an airtight container in a cool dry place. They’ll last two to three weeks, but the sooner consumed the better since it’s difficult to maintain their crispiness.