Cheesy Ranch Zucchini Chips

Zucchini Ranch Chips | Paleo + LifeWhile I generally love eating paleo, one of the things I miss from my pre-paleo days is potato chips. Crunchy, salty, cheesy potato chips. You know what I mean, right? Crunchy chips are a unique tactile experience. The slight resistance as you bite, then the shattering of the chip and the flavor exploding across your tongue…Mmm. There is very little like it.

But chips are not a habit I want to indulge in too often. Most brands are cooked in oils I’d rather not eat, and the ones that are cooked in a healthy oil tend to be expensive. What’s a cook to do? Spend a little time playing around in the kitchen, of course, which is how I devised these tangy zucchini chips.

Zucchini and yellow summer squash, which make delightful noodle substitutes when cut with the spiral slicer, also happen to be excellent chip substitutes as well. There is hardly any work involved here: slice, oil, season and dehydrate. Being patient while they dry is truly the hardest part.

The reward for your patience is delicious, intense, cheesy flavor. My oldest says they taste like alfredo sauce, while my husband likens the flavor to ranch dressing. I am not sure which of them is right; I just know I’ll be making a lot more of these, and soon.

Ranch Zucchini Chips

Ingredients

  • 1 large zucchini (roughly 9-10" long, big enough to fill a 5- tray dehydrator)
  • 2 tablespoons olive oil
  • 1 tablespoon Romano cheese powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon parsley
  • 1/4 teaspoon sea salt

Instructions

  1. Wash and stem zucchini. Using a mandoline or sharp knife, slice the fruit into thin rounds (about 1/4" thick is good). Place slices in a large bowl.
  2. Add olive oil to zucchini slices, massaging thoroughly to make sure all slices are equally coated.
  3. In a separate small bowl, combine cheese powder, garlic powder, onion powder, parsley and sea salt. Stir thoroughly. Sprinkle the cheese and spice mixture over the zucchini slices.
  4. Lay the slices on the trays of a dehydrator, making sure that they do not touch. Dehydrate at 115 degrees for 24 hours or until chips are crisp.
http://www.paleopluslife.com/cheesy-ranch-zucchini-chips/

 

Related Posts Plugin for WordPress, Blogger...

One thought on “Cheesy Ranch Zucchini Chips

  1. Pingback: the-exercist: Ranch Zucchini Chips from Paleo Plus Life: 1… | Dieting 'n' Fitness

Leave a Reply

Your email address will not be published. Required fields are marked *