Recipe: Zucchini Chips

One of my favorite dehydrated snacks are Zucchini Chips. The original recipe is in raw food chef, Judita Wignall's uncook book Going Raw. It's a great book for beginners!

You can find the exact measurements for the original recipe (Spicy Hot Zucchini Chips) if you purchase her book.

My version is a bit more simple:

2 large thick in diameter zucchinis
3tbs apple cider vinegar
3tbs extra virgin olive oil
1/2 tbs garlic powder
1/2 tbs Italian seasoning
1/2 tsp cayenne pepper

1. Slice the zucchini with a mandoline slicer. About 1/8-inch, I prefer mine think.

 2. Mix the vinegar, oil, powder, seasoning, and pepper in a bowl and then add the zucchini.

3. MASSAGE YOUR ZUCCHINI!

4. Lay the chips on your dehydrator and dehydrate for 10-12 hours on 110ºF or until crisp

They last up to a month in an airtight container. But you'll probably eat them before then. :)

I make a batch every week.

I cook a lot for my husband and it just comes natural to not have to measure or know how spice something up out of nothing. Just like with traditional cooking, once you get the flow of making raw recipes, putting something together comes naturally depending on how you've liked the turn out of a certain recipe before hand. Trial and error. For example: If you don't like this zucchini chip recipe, try just rubbing them in oil and salt for a simple salty snack or even better sock them in nama shoyu or tamari.

Hope you try and enjoy this recipe! And don't  forget to look up Judita Wignall and her book Going Raw