Savory seasoning makes these chips special
The first time I tasted these ultra-light and crispy chips made by my friend Joanne, I was hooked. They tasted so good! Nutritional yeast flakes are her “secret” ingredient. They add a savory flavor dimension that keeps you coming back for more. Joanne generously shares her recipe with anyone who asks for it; now I’m sharing it with you. Thanks Joanne!
|The yellow zucchini are sprinkled with BBQ seasoning, green zucchini with nutritional yeast flakes.|
3 largish zucchini, any color
3 Tbs. olive oil, or an olive oil sprayer
*nutritional yeast flakes
Wash the zucchini and work with one squash at a time. Using a mandoline or sharp knife, slice one of the zucchini into thin (1/8 – 1/4-inch) slices. Place slices in a large bowl and drizzle 1 Tbs. olive oil over them. (Or mist with olive oil sprayer.)
Arrange zucchini on dehydrator trays without overlapping, sprinkle with sea salt and nutritional yeast flakes. Repeat for remaining squash.
Dry zucchini slices at about 125 – 135 degrees Fahrenheit for 10 – 12 hours or overnight. When crispy, remove from trays and store in an airtight container for I don’t know how long because they don’t last very long!
To make “Raw” Zucchini Chips, set dehydrator to 110 – 115 and continue dehydrating until done. They will be a bit less crisp, and may take 24 hours or more, depending on thickness of the slices.
1. Buy organic nutritional yeast flakes, a rich source of needed B vitamins, in the natural foods section of your grocery store.
2. If your Zucchini Chips lose their crispness, you can re-crisp them in the dehydrator for an hour, or in a 300 degree oven for 10 minutes. Watch that they don’t burn.
3. Any other kind of summer squash works in this recipe, too: yellow crookneck, pattypan, etc.
4. Feel free to change up the seasoning – Garlic Salt, BBQ Seasoning, or your own custom mixture.