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Ditch the Chips

Ditch the Chips


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Beet Chips

Photo by Rohan Bajaj

Prep Time: 3 minutes
Cook Time: 3-5 minutes
Total Time: 6-8 minutes

Servings: 1

Ingredients:
1 large beet, thinly sliced
1 teaspoon extra virgin olive oil
½ teaspoon salt

Directions:

1. Thinly slice the beet and coat with olive oil.

2. Take a microwave-safe plate and arrange beet slices in a single layer.

3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp).

4. Remove chips from plate, and toss with salt. Let cool and enjoy!

Carrot Chips

Prep Time: 2 minutes
Cook Time: 1-2 minutes
Total Time: 3-4 minutes

Servings: 1

Ingredients:
2 medium carrots, thinly sliced
1 teaspoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper

Photo by Rohan Bajaj

Directions:

1. Thinly slice the carrots and coat in olive oil.

2. Season with salt and pepper and distribute them on a microwave-safe plate. Make sure they are single layered.

3. Put in the microwave for 30 seconds, and flip on the other side. Cook until they become crispy.

Zucchini Chips

Photo by Rohan Bajaj

Prep Time: 3 minutes
Cook Time: 3-5 minutes
Total Time: 6-8 minutes

Servings: 1-2

Ingredients:
1 large zucchini, thinly sliced
1 teaspoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper

Directions:

1. Thinly slice the zucchini. Make sure they are not too thick; otherwise they will not become crispy.

2. Coat zucchini in olive oil and season with salt.

3. Place the zucchini slices on a microwave-safe plate.

4. Cook the zucchini slices on high for about 4-5 minutes, or until the zucchini chips become crispy.

Sweet Potato Chips

Prep Time: 3 minutes
Cook Time: 3-4 minutes
Total Time: 6-7 minutes

Servings: 1-2

Ingredients:
1 large sweet potato, thinly sliced
1 teaspoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper

Directions:

1. Cut off ends of sweet potatoes and thinly slice.

2. Coat sweet potatoes in olive oil, salt and pepper.

3. Place sweet potatoes in a single layer on a microwave-safe plate.

4. Microwave on high power for 3 to 4 minutes or until crispy but not browned.

You may also like:

  • Sweet Potato Chips
  • Veggie Chips
  • Healthy Snack: Zucchini Chips

View the original post, Ditch the Chips, on Spoon University.

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Ditch The Potato Chips: Dill Pickle Zucchini Chips Recipe

Are you a sweet or salty person? I like sweets just fine, but salty snack foods are my downfall. I have zero willpower around an open bag of potato chips I never buy them because there is only one outcome, and that involves me lying on the couch, bloated, with an empty bag beside me and chip crumbs all over my shirt. I like to avoid that outcome at all costs.

Can you relate? There's a much better way to get your salty fix, and that is with these delicious zucchini chips. The fun thing about this recipe is that you can flavour the chips any way you like&mdash let your imagination go wild! My mother-in-law gifted me with not only an insane amount of zucchinis from her garden, but also with a bag of dried dill. Enter the dill pickle zucchini chip &mdash just like potato chips, but without all the regret! For those of you who aren't fans of dill, I'm also including a recipe for plain zucchini chips, which are very tasty too.

These zucchini chips can be made either in an oven or a food dehydrator. I'm a fan of using the dehydrator, but the oven on very low heat will work just fine. For best results, keep it low and slow! The key to good zucchini chips is to slice them very thin, and to let them get very crispy in the oven or dehydrator. It takes a while to get that crispiness, and the mouth-watering aroma will drive you crazy, but be patient &mdash the end result is worth the wait!

Ingredients:

Dill Pickle Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil, vinegar, garlic, salt, and dill. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Plain Jane Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil and salt. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays, and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Want more healthy chips? Try my Easy Kale Chips. Looking for more addictive and nutritious snacks? Try my Roasted Red Pepper Hummus or my Holy Moly That's Good Guacamole. How about a sweet way to use up those zucchinis? Check out Katja's Mouthwatering Zucchini, Chocolate, and Coconut Bread.


Ditch The Potato Chips: Dill Pickle Zucchini Chips Recipe

Are you a sweet or salty person? I like sweets just fine, but salty snack foods are my downfall. I have zero willpower around an open bag of potato chips I never buy them because there is only one outcome, and that involves me lying on the couch, bloated, with an empty bag beside me and chip crumbs all over my shirt. I like to avoid that outcome at all costs.

Can you relate? There's a much better way to get your salty fix, and that is with these delicious zucchini chips. The fun thing about this recipe is that you can flavour the chips any way you like&mdash let your imagination go wild! My mother-in-law gifted me with not only an insane amount of zucchinis from her garden, but also with a bag of dried dill. Enter the dill pickle zucchini chip &mdash just like potato chips, but without all the regret! For those of you who aren't fans of dill, I'm also including a recipe for plain zucchini chips, which are very tasty too.

These zucchini chips can be made either in an oven or a food dehydrator. I'm a fan of using the dehydrator, but the oven on very low heat will work just fine. For best results, keep it low and slow! The key to good zucchini chips is to slice them very thin, and to let them get very crispy in the oven or dehydrator. It takes a while to get that crispiness, and the mouth-watering aroma will drive you crazy, but be patient &mdash the end result is worth the wait!

Ingredients:

Dill Pickle Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil, vinegar, garlic, salt, and dill. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Plain Jane Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil and salt. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays, and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Want more healthy chips? Try my Easy Kale Chips. Looking for more addictive and nutritious snacks? Try my Roasted Red Pepper Hummus or my Holy Moly That's Good Guacamole. How about a sweet way to use up those zucchinis? Check out Katja's Mouthwatering Zucchini, Chocolate, and Coconut Bread.


Ditch The Potato Chips: Dill Pickle Zucchini Chips Recipe

Are you a sweet or salty person? I like sweets just fine, but salty snack foods are my downfall. I have zero willpower around an open bag of potato chips I never buy them because there is only one outcome, and that involves me lying on the couch, bloated, with an empty bag beside me and chip crumbs all over my shirt. I like to avoid that outcome at all costs.

Can you relate? There's a much better way to get your salty fix, and that is with these delicious zucchini chips. The fun thing about this recipe is that you can flavour the chips any way you like&mdash let your imagination go wild! My mother-in-law gifted me with not only an insane amount of zucchinis from her garden, but also with a bag of dried dill. Enter the dill pickle zucchini chip &mdash just like potato chips, but without all the regret! For those of you who aren't fans of dill, I'm also including a recipe for plain zucchini chips, which are very tasty too.

These zucchini chips can be made either in an oven or a food dehydrator. I'm a fan of using the dehydrator, but the oven on very low heat will work just fine. For best results, keep it low and slow! The key to good zucchini chips is to slice them very thin, and to let them get very crispy in the oven or dehydrator. It takes a while to get that crispiness, and the mouth-watering aroma will drive you crazy, but be patient &mdash the end result is worth the wait!

Ingredients:

Dill Pickle Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil, vinegar, garlic, salt, and dill. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Plain Jane Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil and salt. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays, and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Want more healthy chips? Try my Easy Kale Chips. Looking for more addictive and nutritious snacks? Try my Roasted Red Pepper Hummus or my Holy Moly That's Good Guacamole. How about a sweet way to use up those zucchinis? Check out Katja's Mouthwatering Zucchini, Chocolate, and Coconut Bread.


Ditch The Potato Chips: Dill Pickle Zucchini Chips Recipe

Are you a sweet or salty person? I like sweets just fine, but salty snack foods are my downfall. I have zero willpower around an open bag of potato chips I never buy them because there is only one outcome, and that involves me lying on the couch, bloated, with an empty bag beside me and chip crumbs all over my shirt. I like to avoid that outcome at all costs.

Can you relate? There's a much better way to get your salty fix, and that is with these delicious zucchini chips. The fun thing about this recipe is that you can flavour the chips any way you like&mdash let your imagination go wild! My mother-in-law gifted me with not only an insane amount of zucchinis from her garden, but also with a bag of dried dill. Enter the dill pickle zucchini chip &mdash just like potato chips, but without all the regret! For those of you who aren't fans of dill, I'm also including a recipe for plain zucchini chips, which are very tasty too.

These zucchini chips can be made either in an oven or a food dehydrator. I'm a fan of using the dehydrator, but the oven on very low heat will work just fine. For best results, keep it low and slow! The key to good zucchini chips is to slice them very thin, and to let them get very crispy in the oven or dehydrator. It takes a while to get that crispiness, and the mouth-watering aroma will drive you crazy, but be patient &mdash the end result is worth the wait!

Ingredients:

Dill Pickle Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil, vinegar, garlic, salt, and dill. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Plain Jane Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil and salt. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays, and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Want more healthy chips? Try my Easy Kale Chips. Looking for more addictive and nutritious snacks? Try my Roasted Red Pepper Hummus or my Holy Moly That's Good Guacamole. How about a sweet way to use up those zucchinis? Check out Katja's Mouthwatering Zucchini, Chocolate, and Coconut Bread.


Ditch The Potato Chips: Dill Pickle Zucchini Chips Recipe

Are you a sweet or salty person? I like sweets just fine, but salty snack foods are my downfall. I have zero willpower around an open bag of potato chips I never buy them because there is only one outcome, and that involves me lying on the couch, bloated, with an empty bag beside me and chip crumbs all over my shirt. I like to avoid that outcome at all costs.

Can you relate? There's a much better way to get your salty fix, and that is with these delicious zucchini chips. The fun thing about this recipe is that you can flavour the chips any way you like&mdash let your imagination go wild! My mother-in-law gifted me with not only an insane amount of zucchinis from her garden, but also with a bag of dried dill. Enter the dill pickle zucchini chip &mdash just like potato chips, but without all the regret! For those of you who aren't fans of dill, I'm also including a recipe for plain zucchini chips, which are very tasty too.

These zucchini chips can be made either in an oven or a food dehydrator. I'm a fan of using the dehydrator, but the oven on very low heat will work just fine. For best results, keep it low and slow! The key to good zucchini chips is to slice them very thin, and to let them get very crispy in the oven or dehydrator. It takes a while to get that crispiness, and the mouth-watering aroma will drive you crazy, but be patient &mdash the end result is worth the wait!

Ingredients:

Dill Pickle Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil, vinegar, garlic, salt, and dill. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Plain Jane Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil and salt. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays, and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Want more healthy chips? Try my Easy Kale Chips. Looking for more addictive and nutritious snacks? Try my Roasted Red Pepper Hummus or my Holy Moly That's Good Guacamole. How about a sweet way to use up those zucchinis? Check out Katja's Mouthwatering Zucchini, Chocolate, and Coconut Bread.


Ditch The Potato Chips: Dill Pickle Zucchini Chips Recipe

Are you a sweet or salty person? I like sweets just fine, but salty snack foods are my downfall. I have zero willpower around an open bag of potato chips I never buy them because there is only one outcome, and that involves me lying on the couch, bloated, with an empty bag beside me and chip crumbs all over my shirt. I like to avoid that outcome at all costs.

Can you relate? There's a much better way to get your salty fix, and that is with these delicious zucchini chips. The fun thing about this recipe is that you can flavour the chips any way you like&mdash let your imagination go wild! My mother-in-law gifted me with not only an insane amount of zucchinis from her garden, but also with a bag of dried dill. Enter the dill pickle zucchini chip &mdash just like potato chips, but without all the regret! For those of you who aren't fans of dill, I'm also including a recipe for plain zucchini chips, which are very tasty too.

These zucchini chips can be made either in an oven or a food dehydrator. I'm a fan of using the dehydrator, but the oven on very low heat will work just fine. For best results, keep it low and slow! The key to good zucchini chips is to slice them very thin, and to let them get very crispy in the oven or dehydrator. It takes a while to get that crispiness, and the mouth-watering aroma will drive you crazy, but be patient &mdash the end result is worth the wait!

Ingredients:

Dill Pickle Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil, vinegar, garlic, salt, and dill. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Plain Jane Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil and salt. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays, and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Want more healthy chips? Try my Easy Kale Chips. Looking for more addictive and nutritious snacks? Try my Roasted Red Pepper Hummus or my Holy Moly That's Good Guacamole. How about a sweet way to use up those zucchinis? Check out Katja's Mouthwatering Zucchini, Chocolate, and Coconut Bread.


Ditch The Potato Chips: Dill Pickle Zucchini Chips Recipe

Are you a sweet or salty person? I like sweets just fine, but salty snack foods are my downfall. I have zero willpower around an open bag of potato chips I never buy them because there is only one outcome, and that involves me lying on the couch, bloated, with an empty bag beside me and chip crumbs all over my shirt. I like to avoid that outcome at all costs.

Can you relate? There's a much better way to get your salty fix, and that is with these delicious zucchini chips. The fun thing about this recipe is that you can flavour the chips any way you like&mdash let your imagination go wild! My mother-in-law gifted me with not only an insane amount of zucchinis from her garden, but also with a bag of dried dill. Enter the dill pickle zucchini chip &mdash just like potato chips, but without all the regret! For those of you who aren't fans of dill, I'm also including a recipe for plain zucchini chips, which are very tasty too.

These zucchini chips can be made either in an oven or a food dehydrator. I'm a fan of using the dehydrator, but the oven on very low heat will work just fine. For best results, keep it low and slow! The key to good zucchini chips is to slice them very thin, and to let them get very crispy in the oven or dehydrator. It takes a while to get that crispiness, and the mouth-watering aroma will drive you crazy, but be patient &mdash the end result is worth the wait!

Ingredients:

Dill Pickle Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil, vinegar, garlic, salt, and dill. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Plain Jane Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil and salt. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays, and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Want more healthy chips? Try my Easy Kale Chips. Looking for more addictive and nutritious snacks? Try my Roasted Red Pepper Hummus or my Holy Moly That's Good Guacamole. How about a sweet way to use up those zucchinis? Check out Katja's Mouthwatering Zucchini, Chocolate, and Coconut Bread.


Ditch The Potato Chips: Dill Pickle Zucchini Chips Recipe

Are you a sweet or salty person? I like sweets just fine, but salty snack foods are my downfall. I have zero willpower around an open bag of potato chips I never buy them because there is only one outcome, and that involves me lying on the couch, bloated, with an empty bag beside me and chip crumbs all over my shirt. I like to avoid that outcome at all costs.

Can you relate? There's a much better way to get your salty fix, and that is with these delicious zucchini chips. The fun thing about this recipe is that you can flavour the chips any way you like&mdash let your imagination go wild! My mother-in-law gifted me with not only an insane amount of zucchinis from her garden, but also with a bag of dried dill. Enter the dill pickle zucchini chip &mdash just like potato chips, but without all the regret! For those of you who aren't fans of dill, I'm also including a recipe for plain zucchini chips, which are very tasty too.

These zucchini chips can be made either in an oven or a food dehydrator. I'm a fan of using the dehydrator, but the oven on very low heat will work just fine. For best results, keep it low and slow! The key to good zucchini chips is to slice them very thin, and to let them get very crispy in the oven or dehydrator. It takes a while to get that crispiness, and the mouth-watering aroma will drive you crazy, but be patient &mdash the end result is worth the wait!

Ingredients:

Dill Pickle Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil, vinegar, garlic, salt, and dill. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Plain Jane Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil and salt. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays, and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Want more healthy chips? Try my Easy Kale Chips. Looking for more addictive and nutritious snacks? Try my Roasted Red Pepper Hummus or my Holy Moly That's Good Guacamole. How about a sweet way to use up those zucchinis? Check out Katja's Mouthwatering Zucchini, Chocolate, and Coconut Bread.


Ditch The Potato Chips: Dill Pickle Zucchini Chips Recipe

Are you a sweet or salty person? I like sweets just fine, but salty snack foods are my downfall. I have zero willpower around an open bag of potato chips I never buy them because there is only one outcome, and that involves me lying on the couch, bloated, with an empty bag beside me and chip crumbs all over my shirt. I like to avoid that outcome at all costs.

Can you relate? There's a much better way to get your salty fix, and that is with these delicious zucchini chips. The fun thing about this recipe is that you can flavour the chips any way you like&mdash let your imagination go wild! My mother-in-law gifted me with not only an insane amount of zucchinis from her garden, but also with a bag of dried dill. Enter the dill pickle zucchini chip &mdash just like potato chips, but without all the regret! For those of you who aren't fans of dill, I'm also including a recipe for plain zucchini chips, which are very tasty too.

These zucchini chips can be made either in an oven or a food dehydrator. I'm a fan of using the dehydrator, but the oven on very low heat will work just fine. For best results, keep it low and slow! The key to good zucchini chips is to slice them very thin, and to let them get very crispy in the oven or dehydrator. It takes a while to get that crispiness, and the mouth-watering aroma will drive you crazy, but be patient &mdash the end result is worth the wait!

Ingredients:

Dill Pickle Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil, vinegar, garlic, salt, and dill. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Plain Jane Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil and salt. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays, and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Want more healthy chips? Try my Easy Kale Chips. Looking for more addictive and nutritious snacks? Try my Roasted Red Pepper Hummus or my Holy Moly That's Good Guacamole. How about a sweet way to use up those zucchinis? Check out Katja's Mouthwatering Zucchini, Chocolate, and Coconut Bread.


Ditch The Potato Chips: Dill Pickle Zucchini Chips Recipe

Are you a sweet or salty person? I like sweets just fine, but salty snack foods are my downfall. I have zero willpower around an open bag of potato chips I never buy them because there is only one outcome, and that involves me lying on the couch, bloated, with an empty bag beside me and chip crumbs all over my shirt. I like to avoid that outcome at all costs.

Can you relate? There's a much better way to get your salty fix, and that is with these delicious zucchini chips. The fun thing about this recipe is that you can flavour the chips any way you like&mdash let your imagination go wild! My mother-in-law gifted me with not only an insane amount of zucchinis from her garden, but also with a bag of dried dill. Enter the dill pickle zucchini chip &mdash just like potato chips, but without all the regret! For those of you who aren't fans of dill, I'm also including a recipe for plain zucchini chips, which are very tasty too.

These zucchini chips can be made either in an oven or a food dehydrator. I'm a fan of using the dehydrator, but the oven on very low heat will work just fine. For best results, keep it low and slow! The key to good zucchini chips is to slice them very thin, and to let them get very crispy in the oven or dehydrator. It takes a while to get that crispiness, and the mouth-watering aroma will drive you crazy, but be patient &mdash the end result is worth the wait!

Ingredients:

Dill Pickle Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil, vinegar, garlic, salt, and dill. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Plain Jane Zucchini Chips

Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.

Place zucchini slices in a large bowl. Whisk together oil and salt. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.

If using a food dehydrator, arrange evenly on the trays, and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.

If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.

Want more healthy chips? Try my Easy Kale Chips. Looking for more addictive and nutritious snacks? Try my Roasted Red Pepper Hummus or my Holy Moly That's Good Guacamole. How about a sweet way to use up those zucchinis? Check out Katja's Mouthwatering Zucchini, Chocolate, and Coconut Bread.


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