Rawmesan Crusted Zucchini Chips

[vc_row][vc_column][vc_column_text]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![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5288″ img_size=”full”][vc_single_image image=”5289″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]
  • 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
[/vc_column_text][vc_column_text]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.[/vc_column_text][/vc_column][/vc_row]

Melissa Costello

Author, Speaker, Culinary Plant-Based Nutrition & Health Empowerment Coach | Cleanse Expert

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