If you're looking for the perfect recipe to use up your zucchinis, you've found it! These Zucchini Chips are perfectly tasty, cheesy, and so satisfyingly crunchy and make for the ultimate snack!
1-1 1/2teaspoonsof salt (depending on your salt preference - 1 ½ makes really salty chips)
Instructions
Thinly slice zucchinis about ¼-inch thick at the thickest. It’s easier to do this if you have a mandoline or food processor with a slicing attachment.
Place slices in a large bowl with the olive oil, nutritional yeast, and salt, and toss until all the zucchini slices are evenly coated.
Line your zucchini slices in single layers on the trays of your Excalibur dehydrator.
Dehydrate at 165 degrees for 5 hours. Enjoy fresh out of the dehydrator, or store in an airtight container.
Notes
Using a mandoline slicer or a food processor with a slicing attachment will make it easier for you to slice the zucchinis evenly and it is quicker.
Do not use small zucchinis for this recipe. They will shrink as the moisture is removed and smaller zucchinis tend to have more water content than bigger ones.
Use just enough oil to coat the zucchini pieces lightly. Too much oil prevents them from drying out and will result in soggy chips. Not good!
The dehydrating time depends on how thin you make the chips to be. Make adjustments by checking on them at least 30 minutes before the suggested cook time.