I never really liked zucchini much before incorporating more raw food into my diet. Before I used to think: it’s bland, it doesn’t taste like a potato, it’s just boring. These days I go out of my way to buy zucchini to either eat raw as ‘pasta’, or to make zucchini chips. The first time I made these, I ate them so fast I didn’t get a photo.
I made them again and this time decided to take a picture first. Here goes:
2-3 medium sized zucchinis
3 to 4 tbsp fresh lemon juice
2 tbsp olive oil
1 tbsp finely minced fresh garlic
1 tbsp onion powder
1/2 tbsp paprika
1/4 tbsp Himalayan salt
1 tsp cayenne pepper or more if you like it spicy
1 tbsp fresh basil
1 tbsp fresh parsley
1 tbsp dried oregano
1/2 tsp thyme
1/2 tsp rosemary
Slice the zucchini into very thin slices use a mandolin for best results or if you’re super handy with a knife do so by hand. Mix the rest of the ingredients well till all is coated. You can let the mix sit for an hour or so, but if you’re really in a hurry you’ll still have great results if you don’t. Place the mixture onto a Teflex sheet, be careful to spoon the chips as to avoid excess moisture from gathering ont the sheet. Set dehydrator for 115 and leave for 8 hours, then take out, remove the chips from the sheet and place onto the mesh, be sure to turn each chip. Place back in for another 8 hours. Dependant on your crispy tastes you can leave the chips for up to 20 hours, some chips will still be chewy as they are either too thick or have retained the mixture liquid. It’s up to you after the second time around.
I can’t tell you how much I enjoyed these chips, I guarantee you will want to double this recipe. I managed to get three trays onto one mesh after I came to flip them, but I didn’t crowd the chips the first round either.