Rawmesan Crusted Zucchini Chips
I love me some zucchini and it’s in full force here in Santa Barbara right now. These zucchini chips are to die for. I just decided to throw them together, so the measurements may not be exact, so feel free to play with what you add to them. You will need a dehydrator for best results, otherwise bake in the oven at 450 degrees for about 25-30 minutes until crisp. Be warned, they will shrink!
- 2 large zucchini, sliced into 1/4″ rounds
- Extra virgin olive oil
- 1/2 cup raw hemp seeds
- 1/4 cup nutritional yeast
- 1/2 teaspoon sea salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Place sliced zucchini in a large bowl and toss with olive oil to coat. Place remaining ingredients in a blender or coffee grinder and process into a powder. Sprinkle “cheese” powder over zucchini and toss around to coat slices evenly. Place on dehydrator screens in a single layer. Dehydrate overnight at 113 degrees or until crisp.