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Salt & Vinegar Zucchi Chips
I am always looking for a tasty replacement for tortilla chips and these Plant Based Vegan Salt & Vinegar Zucchini Chips fit the bill! I have a love/hate relationship with corn tortilla chips. I absolutely love them but I hate the fact that they are cooked in oil and I always eat too many leaving me feeling bloated and terrible. These zucchini chips are delicious and satisfying and you can eat as many as you want guilt free!
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Equipment
Ingredients
- 3 – 4 medium zucchini, about 2 pounds
- 2 tablespoons Bragg liquid aminos, or low sodium soy sauce/tamari
- 3 tablespoons white wine vinegar
- 3 tablespoons nutritional yeast
- ½ teaspoon cracked pepper
Instructions
- Mandolin slice the zucchini into rounds.
- Mix remaining ingredients in a large mixing bowl.
- Place zucchini rounds in the mixture and massage around until well coated.
- Place onto dehydrating trays with a mesh screen.
- Dehydrate for 12- 20 hours at 115°F or until they are crisp.
- You can dehydrate them at a higher temperature to quicken the process. 115° retains more of the nutrients.
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Nutrition info
Calories: 41kcalCarbohydrates: 7gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.02gSodium: 14mgPotassium: 508mgFiber: 2gSugar: 4gVitamin A: 344IUVitamin C: 31mgCalcium: 28mgIron: 1mg
21 comments
I’m confused…do you dry the chips and then dip them into the Braggs, vinegar mixture? Or do you dip the zucchini into the mixture before drying? Thanks.
Sorry about the lack of instructions. Stir the remaining ingredients other than the zucchini and then mix in the zucchini until they are well coated before dehydrating.
what would be the oven temp and time if I don’t have a dehydrator? Is it possible?
Yes, you can layer them on a parchment lined baking tray at 200° or lower if your oven will go that low. Start with 2 hours and then check periodically until crispy.
Thanks…. Make this recipe more accessible to those without a dehydrator.
I think you missed out a step.
Sorry about the lack of instructions. Stir the remaining ingredients other than the zucchini and then mix in the zucchini until they are well coated before dehydrating.
Hi there. Thank you for the recipe. In the written recipe, the directions only show what to do with the zucchini. I am not seeing what to do with the rest of the ingredients. Thanks again.
Sorry about the lack of instructions. Stir the remaining ingredients other than the zucchini and then mix in the zucchini until they are well coated before dehydrating.
Thank you for the clarification and help.
The instructions don’t include when to add all of the other ingredients to the zucchini. Is it before you dehydrate or after? Thank you!
Sorry about that. Yes, you mix the other ingredients together and then mix the zucchini in until they are well coated before dehydrating.
Quick question. Do you marinate them in the other ingredients after slicing or just toss them in the other ingredients prior to dehydrating?
Sorry about the lack of instructions. Stir the remaining ingredients other than the zucchini and then mix in the zucchini until they are well coated before dehydrating.
I ground up a jalapeño and stirred that in. Yum! Thank you Jill!
Girls, what is wrong with me??? I thought the directions were clear …am I missing someting
I think the people querying this didn’t watch the video. It’s probable that the first copy of the printed recipe didn’t have the instructions about mixing the zucchini with the coating.
According to Dr. Russell Blaylock, nutritional yeast is an excitotoxin (much like MSG). I have your cookbook, and love your recipes, but always omit the yeast. Please consider finding an alternative to the yeast. Perhaps white miso?
I’m also not a big sweet eater and would love to see more of a focus main dishes and gluten free breads, like your wonderful irish soda bread!
I wonder if we can use apple cider vinegar rather than white wine vinegar?
yes
Has anyone tried these with apple cider vinegar?