The Plantain chips recipe I posted a couple of weeks ago got me thinking about other grain free snack ideas and I remembered how much I love zucchini chips. I guess  I forgot about them for a while and I’m not sure why because they are so simple to make and so delicious.

I use zucchinis a lot in my cooking because they are so versatile. You can make noodles out of them for a lower carb pasta option, they can be baked into gluten free or grain free breads, muffins, or waffles to add moisture and texture, use them as a base for a legume free hummus, and of course they are delicious on the grill. And let’s not forget all of the nutrients we get from zucchini which include B vitamins, Vitamin C (when eaten raw), fiber, and potassium.

Are you planting zucchini in your garden this year? This recipe is a good one for the end of summer when your garden is exploding with zucchini because they will most certainly disappear really fast when you prepare them like this. Aside from eating them on their own, these chips make a great salad topper or a nice side to any meal.

I use my dehydrator to make these but if you don’t have a dehydrator you can also create a dehydrator like environment by setting your oven to the lowest setting and propping the door open with a metal spoon or some other type of non flammable object. If your using your oven place the zucchini slices on a parchment lined baking sheet and put in the oven as described above for 2 hours. Just make sure to keep a close eye on them as every oven is different and they could burn. When they start to brown a little and are crispy-not soggy they are done.

Ingredients:

  • 4 large zuchinni’s
  • 3 tbsp olive oil
  • Bunch of fresh chives, minced
  • 4 tbsp nutritional yeast
  • 1 tsp each sea salt and black pepper

Instructions:

  • Slice the zuchinni’s as thinly and evenly as possible, if you have a mandolin slicer this step will be much easier
  • Put the zuchinni slices into a bowl and toss with chives, olive oil, nutritional yeast and salt & pepper
  • Place the zuchinni slices onto dehydrator trays making sure they don’t overlap
  • Set dehydrator temperature to 135 Degrees F and leave for 6 hours
  • Store in an air tight container

 

For more information on using nutrition to manage inflammation, autoimmune disorders, or for general improvement in digestive symptoms consider scheduling an appointment with me. I am at the clinic on Sundays.

-Lindsey Luckey, RHN

Local Health’s Holistic Nutritionist