Guilt-free snacking at its finest! These flavorful, enriched crisps are perfect for those of us (ME!) who have a weakness for chips, yet are trying to reduce or eliminate oils. There are multitudes of seasoning options, but this particular –delicious– blend offers high levels of B-vitamins and plant protein! Nutritional yeast gives items a ‘cheesy’ flavor, keeping these kid-friendly too. Feel free to adapt the toppings to suit your seasoning pantry and taste buds (but I encourage you to try this blend, at least once!).
NOTE: Without any affiliation, I highly recommend ‘Bob’s Red Mill’ products- the brand of nutritional yeast used here- due to their commitment to quality ingredients, GF-sensitive processing, and customer-friendly service. I emailed them for source information on a particular seed product and received a prompt response with full-disclosure of where the seeds were grown (USA!).
As any dehydrator knows, consistency is key! If the slices of zucchini you are using are not the same thickness, they will not dehydrate at the same time and may be chewy.
If you do not have a mandolin or other measured slicer, take great care to make your hand-sliced cuts evenly. I did all of mine by hand, with the inconsistent slices being thrown into a casserole. Keep cooking fun, not stressful. It’s only food! No such thing as failing, just creating something different. 😉
REMEMBER: we are dehydrating and removing moisture for that crunchy texture we love so much; humidity is the enemy here. Once your chips have dehydrated thoroughly, do allow them to cool. Then, immediately store uneaten chips in an air-tight container, so that they do not absorb moisture and become soft. (While rehydrated zucchini chips would still be flavorful and edible, the point here is crispiness.)
I lightly brushed each slice with vinegar.