Zucchini Chips
Submitted by spiritedmama on March 12, 2007 - 1:59pm
Servings:
Makes aprox. 3 servingsI 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 pound 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! *
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No responses to "Zucchini Chips"
1.
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!!
2.
i am making these tonight--i will let you know how I fare!
3.
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.
4.
I haven't tried this one yet, but you may want to slice the zucchini thinner.
5.
If you sprinkle a little salt on the zucchini and let it drain for a while they might get more crisp.
6.
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- ?
7.
Sorry, I don't have a picture for this one...if anyone makes the recipe, feel free to post your picture!