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Crazy about chips!

June 10, 2010

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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8 Comments leave one →
  1. June 12, 2010 4:48 pm

    Oooh, I’m off to make some zucchini chips right now! Those sound delicious.

  2. Jessica permalink
    June 15, 2010 10:14 pm

    These all sound good and a creative way to use up some garden gems! I just got some Himalayan pink salt, HimalaSalt, from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I’ll have to try it out with these recipes. Thanks for sharing!

  3. Raw Jenna permalink*
    June 16, 2010 9:36 pm

    Christiane, what flavor chips did you make?
    Jessica, the pink salt is so pretty and delicious! Let me know if you try any great combinations!

  4. mack permalink
    August 4, 2010 3:16 pm

    I made the vinegar and salt recipe zucchini chips and they are SO DELICIOUS!! I love everything about them! Thanks for sharing!

  5. Raw Jenna permalink*
    August 16, 2010 9:47 pm

    Glad you liked them!

  6. August 16, 2012 6:58 pm

    When liquid sauces are used to add flavor to the zucchini chips there is no need to add oil to make the flavors stick to the chips.

  7. Teri permalink
    March 21, 2013 5:26 pm

    I made the Dill Pickle Zucchini Chips this morning and the whole family loved them. The only thing I would change for next time was that I was a little heavy on the salt and it was a little strong but otherwise these were perfect! I have never made or had vegetable chips before and I was honestly blown away by how good these were! Thank you so much for sharing!

  8. Jenna permalink*
    March 24, 2013 7:34 pm

    So glad you liked them, Teri!

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