Why zucchini chips are the packable healthy snack
My love for zucchini chips started while my wife and I were doing a Whole30 cleanse. Our main goal was to reduce our dependence on sugar, but it also meant that I couldn’t eat some of my salty favorites like corn chips. It’s a shame because you can consume some salsas and guacamoles while on Whole30 but corn chips are a no-go. So I started searching for a corn chip substitute, and I landed on zucchini chips.
Zucchini chips are amazing by themselves or when used as a vessel for dips. But they’re
also, lightweight, which makes them a great snack when hiking, backpacking or wanting to sneak a treat into Disney World. Don’t feel like you have to be on Whole30 or going Paleo to eat them
How To Make Zucchini Chips
The process of making zucchini chips is simple; all you need is a dehydrator, zucchinis, salt, pepper, olive oil, and time.
Watch the full how-to guide
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- Wash Zucchinis
- Slice Zucchinis
- Cover with a light coating of olive oil
- Place on dehydrator trays
- Season with salt and pepper
- Dehydrate 10-12 hours at 135 degrees
When people get a dehydrator, they often think of two things. Beef Jerky and dehydrated fruit. But there are a lot of cool things you can do with a dehydrator that can be great on a camping trip or even during a natural disaster.
Living near the Gulf Coast, we have a constant eye on the tropics each summer. A hurricane, like Katrina, could leave us with no refrigeration for weeks. Whenever we approach peak hurricane season, I like to dehydrate some ground beef. Having meat on hand that you don’t have to refrigerate can be a lifesaver. Here’s my recipe for dehydrated ground beef.