Easy Veggie Chips Recipe
The versatile zucchini squash makes a perfect addition to your healthy cracker and chip recipes. Have fun adding them to your favorite dehydrated and baked chip recipes for the extra benefit of dietary fiber.
This nut-free, grain-free, seed-free snack is perfect for dipping into cultured veggies, eating alone or on top of a salad. Even the kids will love them.
- 3 large zucchini squash
- 3 large carrots
- ½ cup chopped green onion
- ½ cup fresh dill
- 2-3 tsp celery seed
- 1 T olive oil
- Shred your zucchini and carrots in a food processor, add in chopped green onion, dill, celery seed and olive oil, and process for about 1 minute. Your mixture should be slightly sticky.
- Raw Method: Spoon cracker sized servings onto dehydrator sheets and dehydrate for 5-6 hours. Flip your chips every two hours.
- Baked Method: Spoon cracker sized servings onto a greased pizza stone and bake on low for 2-3 hours or until crispy. Flip your chips after 1 hour.