I make this recipe when I am craving a crispy snack. It made it easy to move away from potato chips when I was going raw too!

Recipe Directions

Slice the zucchini into “chips” about 1/4 inch thick and place in shallow bowl or dish. Squeeze the juice of one lime into dish along with 1/4 to 1/2 cup of Namu Shoyu. Add enough water to cover the chips. Let marinate for 2 hours. Place on teflex sheets and dehydrate 5-6 hours at 105 degrees, then place chips directly on dehydrator tray for another 5-6 hours, or until crispy.

Jicama can be used for this recipe too! *

Spiritedmama's Thoughts

By spiritedmama

I make this recipe when I am craving a crispy snack. It made it easy to move away from potato chips when I was going raw too!

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I just made some zucchini chips by slicing very thin and sprinkling a little salt on it... It's been about 3 hours and its starting to get crispy and delicious!!

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i am making these tonight--i will let you know how I fare!

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I didn't maranate them. I sliced them ultra thin then used my Misto to mist on raw olive oil, sprinkled them with salt and dehydrated overnight. I had woderful light crispy chips for lunch. What a wonderful recipe, thankyou. I really needed this.

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I haven't tried this one yet, but you may want to slice the zucchini thinner.

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If you sprinkle a little salt on the zucchini and let it drain for a while they might get more crisp.

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i tried this recipe but my zucchini never got *crispy*, but instead is like fruit leather consistency. this is after over 15 hrs or so! please advise about how you got crispy- ?

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Sorry, I don't have a picture for this one...if anyone makes the recipe, feel free to post your picture!

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