This is great for using up an excess of zucchini and summer squash. When you have so much you can’t eat it all, give it away of freeze it – you need a recipe like this.
Dehydrated zucchini chips are great, especially in place or corn-chips to dip in a lacto-fermented salsa. But this recipe is one-step better! In my opinion the spice combination is amazing!
I call them pizza-chini – there like mini pizza flavoured corn chips. Without the corn.
Zucchini or summer squash, sliced thinly
3 tablespoons of tomato paste
2 cups of water
1 teaspoon of apple cider vinegar
1 tablespoon of onion powder
1 tablespoon of garlic powder
1 tablespoon of dried oregano
2-3 teaspoons of sea salt
2-3 teaspoons of paprika
Mix in the tomato paste and spices thoroughly until the paste is well mixed.
Add the water and stir to ensure the mixture is evenly distributed.
Add the zuchinni and squash slices coating thoroughly.
Allow to marinade in the fridge for a few hours to allow the flavours to permeate through.
Arrange on a dehydrator tray spooning a small amount of the remaining paste on top of each for maximum flavour.
Dehydrate for ten hours at 105 degrees
Give them a try & enjoy!