Dehydrated and Delicious: Zucchini Chips

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I’ve been playing with my beautiful dehydrator a bit more lately and I discovered a great, simple recipe for dehydrated zucchini chips! Yum! The kids love them, which is great, because the only way they usually love zucchini is in zucchini breads and brownies. Every now and then I can get them to eat it mixed with shredded cheese. But these babies are pretty much sliced zucchini plus a bit of Bragg’s Amino Acids (or soy sauce). Fantastic.
After the first batch of Bragg’s-marinated chips, the kids and I decided they were a bit too salty, so we mixed half and half Bragg’s and water the next time. I’m planning to make veggie chips out of any veggies from my CSA box that I don’t get to in time. Which, unfortunately, happens pretty frequently. This is a great way to save a veggie right before it goes mushy. Frugal!

Zucchini Chips

Ingredients

1 medium zucchini

1/4 cup Bragg’s Amino Acids (or soy sauce)

1/4 cup water

Method

Slice zucchini into rounds. Toss in liquids. Dehydrate for about 12 hours at 125 degrees F.

 

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Comments

  1. Sara Gillman says

    I assume that you are using the same dehydrator as me haha. Since I won it from you. What temperature are you using? And do you by chance know what a “normal” temp is on a dehydrator? Thanks!!

    Sara

  2. Linda says

    We love to use Coconut Secret Liquid Aminos where a recipe calls for soy sauce, tamari, Bragg’s….far far less sodium, tastes great, very good for you, too as it is a raw, enzymatically alive product made from the sap of coconut palm blossoms.

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