Although they appear to contain no animal product they are still greasy potato chips. I snapped a pic of the ingredients:
I've never made zucchini chips & I had no idea how crispy they would actually get in a dehydrator, but I love zucchinis and knew I would eat them anyways!
Based on the ingredients listed on the package above the following recipe is what I came up with! I am super proud of this concoction, I want a five gallon bucket full of these!
Sweet & Spicy Jalapeño Zucchini Chips
3 zucchinis regular size
1C pickled jalapeño juice
5-6 jalapeño slices
1/4 t onion powder
1/4 t granulated garlic
1T dried mixed bell peppers
1/2t nutritional yeast
1t sea salt
1T agave nectar or maple syrup
1/8 t fresh ground black pepper
Combine all ingredients except the zucchini in a blender or large cup, I used a stick blender but a blender may be easier. Process until no pieces are left. While the marinade flavors are melding, slice the zucchinis uniformly. I cut them to about 1/16 inch thickness using a mandolin, the thicker they are the longer they take to dehydrate but not too thin or they will disintegrate!
I poured the marinade over the sliced zucchini on a large bag, use any container you prefer, & left them to soak up the goodness for two hours!
I then spread them out on the dehydrator racks in one layer, no overlapping! Turned it on with thermostat set @ 155 degrees for three hours. When the three hours are up start checking their crispiness. Take a few out, let them cool to see how done they are, it was super humid here when I did this so yours may be done very fast! It took around five hours for all of mine to be as crispy as I was looking for, they were awesome & I currently have none left!
When I make them again I will probably add more spicy flavors, but I like things SUPER hot!
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