Скачать или смотреть DEHYDRATED ZUCCHINI CHIPS

Dehydrated Zucchini Chips
Category: Snack
Serves: 2–3
Preparation time: 10 minutes
Dehydrating time: 8–10 hours (depending on thickness and method)
Total time: 8–10 hours

Ingredients
• 2 medium courgettes (zucchini)
• 1 tablespoon apple cider vinegar or lemon juice (optional, for flavour)
• ½ teaspoon sea salt
• ½ teaspoon garlic powder (optional)
• ¼ teaspoon smoked paprika or black pepper (optional)

Instructions
1. Prepare the courgettes:
Wash the courgettes thoroughly and slice them thinly — about 2 mm thick. You can use a mandoline slicer for even thickness.
2. Season:
In a large bowl, toss the slices with apple cider vinegar (or lemon juice), salt, and any optional seasonings. Mix gently so the slices are evenly coated.
3. Arrange:
Place the slices in a single layer on dehydrator trays or a parchment-lined baking tray if using the oven. Make sure they don’t overlap.
4. Dehydrate:
o Dehydrator method: Dry at 45–50°C (113–122°F) for 8–10 hours, or until completely crisp.
o Oven method: Bake at the lowest temperature setting (about 80°C / 175°F) with the door slightly ajar for 2–3 hours, flipping halfway through.
5. Cool and store:
Allow the chips to cool completely before transferring them to an airtight container. Store in a cool, dry place for up to one week.

💡 Tips:
• Slice evenly — thicker slices stay chewy, thinner ones get crispy.
• You can make flavour variations: nutritional yeast for a “cheesy” version, or chilli powder for extra heat.
• Perfect as a light snack, salad topping, or dipper for guacamole or hummus.

Disclaimer: All images and visuals in this video were created with the help of AI tools. Voice generated from my own recordings.