The Whole Food Plant Based Cooking Show
Salt & Vinegar Zucchi Chips
Calories: 41kcal
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
Calories: 41kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 14mg | Potassium: 508mg | Fiber: 2g | Sugar: 4g | Vitamin A: 344IU | Vitamin C: 31mg | Calcium: 28mg | Iron: 1mg
