My first trial at zucchini chips using my dehydrator – and boy are they tasty!

I made them as thin as possible on my mandolin – they were just amazing when used as a crust for chicken or fish. Made a little thicker – the crunch is oh so satisfying! Made a spicy blend on it for extra excitement!

1 medium zucchini
1 Tbsp garlic powder
1 tbsp olive oil
1/2 teaspoon cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon turmeric
1 tbsp lemon juice

The dehydrator just takes out the fear factor of burning the chips, and your house down 🙂 love it!

WHAT IF YOU DON’T HAVE A DEHYDRATOR?

Preheat your oven to 350 degrees. Place zucchini chips in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, about 15 minutes depending on thickness. And watch it! I love the dehydrator because I can’t possibly burn my house down 😉

Check out my Zucchini Coated Chicken here

Question: how do you know how much is equivalent to a 1/2 cup serving for your green? I weighed my raw sliced zucchini according to this chart of weights for vegetables, and saw how much it came out to before dehydrating them.

https://dashboard.medifast1.com/forum/filedata/fetch…

In my dehydrator, 1/2 cup serving conveniently comes out to 2 rows 🙂 see this picture below to get an idea.

**I created these recipes as a compliment to my comprehensive healthy weight loss & maintenance plan. Please contact me at gininthekitchen@gmail.com if you’re interested in health coaching! I’m happy to give you a free Health Assessment and explore whether my program might be right for you.