{"id":251327,"date":"2010-01-30T12:49:05","date_gmt":"2010-01-30T17:49:05","guid":{"rendered":"http:\/\/www.marksdailyapple.com\/?p=10473"},"modified":"2010-01-30T12:49:05","modified_gmt":"2010-01-30T17:49:05","slug":"zucchini-chips-with-spicy-salsa","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/251327","title":{"rendered":"Zucchini Chips with Spicy Salsa"},"content":{"rendered":"

\"ZucchiniWhen many people hear the world \u201cchips\u201d the next thing that pops into their mind is \u201cpotatoes.\u201d As we all know here, however, chips can be made out of any number of vegetables. Parsnips, beets and rutabagas work well and as Diana<\/a> pointed out with her snack recipe submitted to the Primal Blueprint Cookbook Challenge<\/a> (current theme: Primal Snacks<\/em>), so do zucchini and yellow squash.<\/p>\n

Diana uses a dehydrator<\/a> to make her chips. But since not all of us have a dehydrator, let\u2019s start with the kitchen oven. Although we\u2019ll be honest: making chips of any kind in an oven is tricky. To get a crispy, crunchy chip that isn\u2019t burned, the slow method is best. And by slow, we mean practically a whole day at your oven\u2019s lowest possible heat level.\u00a0 Some people recommend leaving the door slightly cracked so air can circulate. If you don\u2019t have that kind of time, try this fast method: slice zucchini thinly, dip in egg white and then a light coating of coconut flour. Bake in a 425 degree Fahrenheit oven for 30 minutes, flipping once. This will make a flavorful and fairly crunchy chip. For even more flavor, add onion powder or grated parmesan<\/a> to the coconut flour<\/a>.<\/p>\n

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However, it can\u2019t be denied that by far the easiest and most fool-proof way to make chips is in a dehydrator. You can walk away and let the dehydrator do the work without worrying about the chips staying soggy or burning to a crisp. They come out crispy and crunchy every time, which is exactly the texture we want when a snack-attack strikes.<\/p>\n

A dehydrator is also a kitchen appliance worth considering if you\u2019ve been wanting to make jerky<\/a> or dried fruit<\/a>. If an electric dehydrator isn\u2019t in your budget, then you might want to consider some homemade versions<\/a>, and let us know if they work.<\/p>\n

If you are using a dehydrator, Diana\u2019s recipe for zucchini chips is as good as we\u2019ve ever tried. We love the simplicity of it. Make sure to try her salsa too, because nothing makes a chip taste better than a little something to dip it in.<\/p>\n

Chip Ingredients: <\/strong><\/p>\n

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