Zucchini Chips
Makes aprox. 3 servings
I make this recipe when I am craving a crispy snack. It made it easy to move away from potato chips when I was going raw too!
Ingredients
- 2 pounds zucchini, sliced
- Namu Shoyu (Soy Sauce)
- 1 Lime, juiced/squeezed
Preparation
Slice the zucchini into “chips” about 1/4 inch thick and place in shallow bowl or dish. Squeeze the juice of one lime into dish along with 1/4 to 1/2 cup of Namu Shoyu. Add enough water to cover the chips. Let marinate for 2 hours. Place on teflex sheets and dehydrate 5-6 hours at 105 degrees, then place chips directly on dehydrator tray for another 5-6 hours, or until crispy.
Jicama can be used for this recipe too! *
Comments
spiritedmama writes: (March 12, 2007)
Sorry, I don’t have a picture for this one…if anyone makes the recipe, feel free to post your picture!
stillfire writes: (August 16, 2007)
i tried this recipe but my zucchini never got crispy, but instead is like fruit leather consistency. this is after over 15 hrs or so! please advise about how you got crispy- ?
astrosue writes: (November 29, 2007)
If you sprinkle a little salt on the zucchini and let it drain for a while they might get more crisp.
sweetiefacejo writes: (February 28, 2008)
I haven’t tried this one yet, but you may want to slice the zucchini thinner.
Krystale writes: (May 04, 2008)
I didn’t maranate them. I sliced them ultra thin then used my Misto to mist on raw olive oil, sprinkled them with salt and dehydrated overnight. I had woderful light crispy chips for lunch. What a wonderful recipe, thankyou. I really needed this.
nycgrrl writes: (May 28, 2008)
i am making these tonight—i will let you know how I fare!
carlamartins writes: (August 19, 2008)
I just made some zucchini chips by slicing very thin and sprinkling a little salt on it… It’s been about 3 hours and its starting to get crispy and delicious!!
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