MY CRUNCHY AND HEALTHY ZUCCHINI CHIPS
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WHAT A WONDERFUL SNACK IDEAL!!
I just love these and they are so very simple to make. You need to have a dehydrator and thankfully now I have one. I just never knew how much fun it could be too. I just love the Nesco brand.
Someone on the group suggested these and I thought I would try them out.
So here is my recipe on how to incredibly happy and healthy too.
Keep in mind that you can add any spice you want to these zucchini chips. I personally used the zatar mix I had prepared in my home. Zatar mix is : oregano, sesame seeds, sumac and olive oil. It is a dip we use often in the Middle East and Prevention Magazine mentions that Zatar mix is one of the 10 healthiest foods you should eat regularly. Some will however add chili pepper or just plain salt and pepper.
- 1/2 kilo of zucchini
- 2 tablespoons of olive oil or approved oil
- Juice of half lime
- Salt to taste
- Seasoning of choice
First you need to prepare your dehydrator: I really adore the Nesco dehydrator pictured to the left. Make sure you wash the shelves and dry well.
Then you will need to slice the zucchini, Using a mandoline is so easy but I love the new tomato knives that cut super thin.
Place the zucchini in a strainer and wash well. Then add the olive oil on top. With your hands mix well. Now spritz on the lime juice and the salt and spices you desire and again mix well.
Place the strainer over a bowl as the oils will drip through and carry the bowl to your dehyrdrator. Start layering the zucchini on each shelf and make sure they do not overlap.
You will want to put the temperature at 125 degrees or 50 C. It will take from 12 to 24 hours to cook. After around 12 hours check the bottom shelf to see if they are completely dry and adjust the shelves as needed.
Place the dried chips in a locked container. They will last for around 2 months.