Vegan Cheesy Zucchini Chips
These vegan cheesy zucchini chips are a light, healthy snack option for the whole family. Get in your veggies in the form of crisp, healthy chips, but without additives or preservatives! Naturally low-carb and gluten-free, they're also guilt-free, which is good, considering how highly addictive these will be!
Servings: 12 servings
Calories: 64kcal
Ingredients
- 6 medium zucchini
- 3 tablespoons of olive oil
- 7 tablespoons of nutritional yeast
- 1-1 1/2 teaspoons of 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.
Nutrition
Calories: 64kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 299mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 16mg | Iron: 1mg
