Crazy about chips!

In preparation for our annual family summer vacation, I’m dehydrating some snacks to supplement any fresh fruit and veggies that we buy once we get there.  Last night, I made two kinds of zucchini chips and spinach chips.  Whoa!  These little guys are tasty!  If you have a dehydrator you have to try these!

Dill Pickle Chips

2 medium sized zucchini
distilled white vinegar to coat
dry or fresh dill to taste
sea salt to taste

Slice zucchini into thin rounds.  (I used the 4mm slicing blade on my Cuisinart.)  Soak in vinegar for 10 minutes.  Lay in a single layer on dehydrator screens.  Sprinkle with dill and sea salt as desired.  Dehydrate at 105° for about 10 hours.

Zucchini Munchies adapted from Kristen Suzanne’s Easy Raw Vegan Dehydrating

2 medium sized zucchini
1/3 cup extra virgin olive oil
2 T fresh lemon juice
½ tsp cumin
½ tsp Himalayan sea salt
1/8 tsp cayenne
1/8 tsp paprika
1 tsp dried parsley

Slice zucchini into thin rounds.  Place in a bowl with the other ingredients.  Use your hands to coat all the pieces. Lay in a single layer on dehydrator screens.  Dehydrate at 105° for about 10 hours.

Raw Spinach Chips found on the Raw Mom Blog

8 oz organic spinach
3 T ground flax seeds
¾ tsp sea salt
extra virgin olive oil, just enough to coat the leaves so that they sea and flax sticks

Use your hands to coat the leaves.  Place on dehydrator screens.  It is okay if the leaves overlap.  Dehydrate at 105° for about 12 hours.

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