Zucchinis are a favourite among low-carb dieters and anyone who wants to cut a bit of weight down. It has a very low score on the glycemic index, it is low in calories, carbs and sugars, but high in essential nutrients like potassium, manganese, and antioxidants like vitamin C and vitamin A.
At home we try and incorporate as much vegetables as possible into our meals, and zucchini chips are our favourite to graze on.
Tips when buying zucchini:
Choose zucchinis that are shiny with bright green skin, firm and heavy when held (high in water content).
Avoid overly mature, large ones with pitted skin or those with soft or wrinkled ends as these indicated old stock. Minor scratches on skin are common but are perfectly edible.
- 2-3 medium zucchinis, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- A pinch or two of salt and pepper to taste
- Use a mandolin slicer or slice the zucchinis as thin as possible.
- In a small bowl, whisk olive oil and vinegar together.
- Place the zucchinis in a large bowl and toss with oil and apple cider vinegar.
- Add the zucchinis in even layers into a dehydrator. Depending on how thin you sliced the zucchini and on your dehydrator, the drying time will vary - anywhere from 8-14 hours.
- To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini slices evenly. Bake at 80°C for 2-3 hours. Flip them half way during cooking time.
Note: Your zucchini chips should retain its texture if stored in an airtight container, for up to 5 days.