We have had an amazing growing season in our little garden. Who would have guessed our tiny plot would yield nearly enough lettuce for both of us for the whole summer. And zucchini and yellow squash? Let’s just say there’s no shortage of these. Hubby started getting a little cranky about all the zucchini noodles, raw zucchini slices and even cooked zucchini we’ve been eating lately. Last winter we bought a dehydrator to make kale chips, (my favorite are the pad thai ones featured in a former post) and other goodies. But, time and prices for organic veggies in the winter kept the dehydrator tucked away until this past weekend.
With zucchini and yellow squash bursting out of our kitchen, I knew it was time to give this new machine a go. Let me just say, I like zucchini, but I was also getting a little tired of eating them day after day too. But these little chips? I made them Saturday and there aren’t any left. They are really good! If you don’t have a dehydrator, I have seen recipes to make them in the oven, but haven’t tried doing this myself. If you bake yours please share your experience.
Spicy Chili Lime Zucchini Chips
½ cup avocado oil (may substitute olive or your favorite oil)
1 cup fresh cilantro
¼ cup lime juice
1 clove garlic
2 tbs chili powder
1 tsp sea salt
4 large, raw zucchini or yellow squash, sliced into 1/8” thick rounds
In food processor with bottom blade, combine all ingredients except for squash. Blend until you have a smooth sauce. Put squash in a large bow with room for stirring. Pour sauce over raw squash and mix thoroughly, coating all squash rounds on both sides. (This can take a few minutes.) Place coated squash onto dehydrator racks, sprinkle with a little extra chili powder if you want them spicy. Dry until crispy as directed on your machine. Time on your dehydrator will vary depending on the model and humidity in your area. Mine took about 14 hours to dry to a crisp.