Do you have an overabundance of zucchini in your garden right now? Are your friends and neighbors starting to avoid you because they can’t accept any more of your extra zucchini “gifts?” Well, this recipe will help you to easily preserve your harvest without using up any freezer storage space (or annoying your friends). When you pull out these raw zucchini chips on a cold winter night people will gobble them down like they’ve never seen zucchini before in their life.
When you have a large bowl of sliced raw zucchini it’s time to make the marinade. (You may have to make several batches of marinade in order to coat all the slices).
1 TBS. olive oil
2 TBS. fresh lemon juice
1/2 tsp. sea salt
1 TBS nutritional yeast (for cheesy flavor)
Extra nutritional yeast to sprinkle on top
Pour the marinade over the chips and gently toss them to coat. Make sure that each slice is coated. It helps to slide a coated slice over an uncoated one, front and back, to get the flavor onto each chip. Make more marinade as needed and repeat the process until all slices are coated.
Arrange the coated slices in a single layer on the mesh dehydrator trays making sure that they do not touch each other. Lightly sprinkle more nutritional yeast on top of each slice. In order to maintain a raw chip dehydrate at only 110 degrees for 10 – 12 hours. I usually dehydrate overnight and then check them in the morning. Add more time if necessary. They are done when all the chips are dry and crisp.
Allow the finished chips to cool in the dehydrator before storing them in a glass jar with a tight fitting lid. These will stay crisp and tasty for months stored this way, and you can enjoy your fresh garden produce any time of the year. Zucchini chips are great for parties and healthy lunchbox treats, too!
Fresh, green veggies… enjoy zucchini all year long!