Zucchini Chips

Gluten, Dairy, Egg, Nut and Sugar Free

I’ve been experimenting with my dehydrator.  I don’t have a fancy dehydrator but I could certainly see the benefit in having one!! I have made some zucchini ‘chips’ and they have been liked by my family.  It’s a great way to avoid ‘junk’ food and get some more vegetables into your diet.

INGREDIENTS:

• 2 x medium Zucchini (very finely cut – see notes)
• Himalayan Salt and Cracked Pepper (see notes)
• 1-2 tsp of Extra Virgin Olive Oil

METHOD:

1. Put zucchini, oil and salt and pepper into a bowl and mix gently
2. Place zucchini onto a dehydrator tray being careful to not to overlap the zucchini
3. Set temperature to 50-55 degrees and leave to dehydrate for approx. 6 hours or until zucchini has dried and crispy. (time amount will vary according to your dehydrator)
4. Allow to cool completely and remove to an airtight container.

Notes:

I cut my zucchini with a mandolin slicer.  I found that it was too difficult and time consuming to cut zucchini thin enough by hand.

Be careful with the amount of salt and pepper you put on when seasoning, the zucchini really does reduce in size and the pepper can be a little over powering!!