Dehydrated Zucchini Chips Update! (New Flavor + Tips)
My original recipe for the Zucchini Chips is here
This post is an update based on a few different test batches, as well as a new flavor combination. So here are my findings:
- Use a Mandolin. You really need these to be thin, and consistent. If you don’t have one, godspeed, practice patience here. Or be super skilled at cutting (i’m definitely not)
- 135F is the ideal temp to dehydrate for about 10 – 12 hours (if you want to keep it strictly raw, you need the temp to be 115F, so you’ll need more time, and I recommend a thinner cut)
- 1/8 inch cut takes longer, at least 12 hours for full dehydration, they weren’t quite as crispy as I would’ve liked.
- 2 notches below 1/8 inch (on mandolin) is nice, very thin, very crispy, a little weak.
- 1 notch below 1/8 inch seems to be the sweet spot. Very thin, not too weak. Crispy.
New Flavor: Spicy Cheesy Cumin
- Take your sliced Zucchini, drizzle it with olive oil, cumin, nutritional yeast and a dash of cayenne (man this stuff… is strong, beware!) With hands, really mix and rub the zucchini with the oil/seasonings.
- Use enough cumin and nutritional yeast to coat generously.
- Dehydrate according to specifications above.
This picture is my 1/8 inch cut, notice they’re a little thicker than my previous post. I didn’t prefer this thickness, but it was still very tastey.
This has got to be my new favorite guilt free snack.