Veggie chips are everywhere these days, and this is likely to be why: The versatile zucchini squash makes a perfect addition to your healthy cracker and chip recipes. Adding vegetables like zucchini and even carrots to your favorite dehydrated and baked chips ups the flavor, while giving you the extra benefit of dietary fiber.
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If there’s one reason to reinvent your afternoon snack, let it be this. Eating an anti-inflammatory diet is one of the best possible defenses you have to help support your immunity. Healing foods help fuel your body, providing nourishment and strength. And, what you eat today can alter your gut microbiome for tomorrow.
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- 3 lg. zucchini squash
- 3 lg. carrots
- ½ cup chopped green onion
- ½ cup fresh dill
- 2-3 tsp. celery seed
- 1 tbsp. olive oil
- Flaxseeds (optional)
- Shred your zucchini and carrots in a food processor, and add in chopped green onion, dill, celery seed, and olive oil. Process for about one minute. Your mixture should be slightly sticky.
- Raw method: Spoon cracker-sized servings onto dehydrator sheets and dehydrate for five to six hours. Flip your chips every two hours.
- Baked method: Spoon cracker-sized servings onto a greased pizza stone and bake on low for two to three hours or until crispy. Flip your chips after one hour.
These nut-free, grain-free, seed-free veggie chips make an ideal snack: Dip them into cultured veggies, eat them alone, or sprinkle them on top of a salad. Even the kids will love them.