Harpo & I get tired of sweet food on trail – even thinking about all the processed sugar stacked on convinience store shelves in trail towns is making my teeth hurt – so we’ve been experimenting with various homemade savory snacks. Our latest most successful venture iz zucchini chips.
These are light and crispy. They dehydrate better without oil – salting the zucchini first and sweating it for a few minutes helps to bind the yeast. Although they’re not super calorie dense, they are tasty and super easy to prepare. They make an awesome vehicle for hummus or refried beans, or crumbled on soup. It’s kindof a bummer that zucchini are mostly water, so you lose a lot of weight in dehydrating – but they’re cheaper by weight to produce than kale chips soooo…
- 6 large zucchini
- 2 cups nutritional yeast
- Coarse sea salt
- Fresh ground black pepper
- Smoked paprika (optional)
- Thinly slice the zucchini. You can use a mandoline if you like.
- Toss with nut yeast, salt & pepper
- Add smoked paprika for BBQ flavor if desired. Also maybe garlic powder.
- Place in single layers on dehydrator trays.
- Dehydrate on 105 degrees for about 8-12 hours depending on the thickness of the slices. Keeping the temperature at or below 105 is important to keep the chips “raw.”