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 bread 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, this happens pretty frequently. This is a great way to save a veggie right before it goes mushy. Frugal! It should also be an interesting science experiment, too, to see what turns out well in the dehydrator. 🙂 Fruits could be fun, too. Though these are less likely to get to the dehydrator stage. Let the adventures begin!
Dehydrated Zucchini Chips Recipe
1 medium zucchini
1/4 cup Bragg’s Amino Acids (or soy sauce)
1/4 cup water
Slice zucchini into rounds.
Toss in liquids.
Dehydrate for about 12 hours at 125 degrees F.
- 1 medium zucchini
- 1/4 cup Bragg's Amino Acids (or soy sauce)
- 1/4 cup water
- Slice zucchini into rounds.
- Toss in liquids.
- Dehydrate for about 12 hours at 125 degrees F.
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