Home Simple Vegan Plant-Based Recipes Salt & Vinegar Zucchini Chips

Salt & Vinegar Zucchini Chips

Salt & Vinegar Zucchini 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!

Ingredients

3 – 4 medium size zucchini (about 2 pounds)
2 tablespoons Braggs liquid aminos (or low sodium soy sauce/tamari)
3 tablespoons white wine vinegar
3 tablespoons nutritional yeast
1/2 teaspoon pepper

Instructions

  1. Mandolin slice the zucchini into rounds.
  2. Place onto dehydrating trays with a mesh screen.
  3. Dehydrate for 12- 20  hours at 115°F  or until they are crisp.
  4. You can dehydrate them at a higher temperature to quicken the process. 115° retains more of the nutrients.

Did You Make This Recipe?

Salt & Vinegar Zucchini Chips

Salt & Vinegar Zucchini Chips | Simple Vegan
Home Simple Vegan Plant-Based Recipes Salt & Vinegar Zucchini Chips

Salt & Vinegar Zucchini Chips

Salt & Vinegar Zucchini 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!

Ingredients

3 – 4 medium size zucchini (about 2 pounds)
2 tablespoons Braggs liquid aminos (or low sodium soy sauce/tamari)
3 tablespoons white wine vinegar
3 tablespoons nutritional yeast
1/2 teaspoon pepper

Instructions

  1. Mandolin slice the zucchini into rounds.
  2. Place onto dehydrating trays with a mesh screen.
  3. Dehydrate for 12- 20  hours at 115°F  or until they are crisp.
  4. You can dehydrate them at a higher temperature to quicken the process. 115° retains more of the nutrients.

Did You Make This Recipe?

Salt & Vinegar Zucchini Chips