|zucchini chips and hummus|
|Fitinessista's zucchini chips made with a vegetable peeler, I plan to try this way next|
- 1 large zucchini sliced
- garlic powder
- onion powder
- MSG free season salt
- red pepper (powdered found in the spice aisle) could sub paprika or omit
- Olive oil
- Slice zucchini thin by mandolin, food processor, or by hand with a knife or vegetable peeler (the long way see picture to the right).
- Place on a cookie sheet and put olive oil on both sides of the slices and season only one side. It saves time and when the chips shrink you're less likely to over season it since it becomes concentrated.
- You can either place directly in your dehydrator and leave in until crisp or you can place in your oven on warm with the rack closer to the heating unit. Depending on how thick or thin you slice it it could take a few hours to almost all day to become crisp. So check it more often if your slices are pretty thin.
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