Whip these chips up in a jiff and have a healthier snack for your fam. Dip them in guacamole, hummus, seed cheese, or your favorite spread, and store in a paper bag. Plastic makes them all mushy. If you want to have a bunch on hand, it’s best to make extra dough and freeze until your ready to dehydrate and eat them– because they taste better this way. And they won’t last too long in the fridge.
3 large zucchini squash
3 large carrots
1/4 cup chopped green onion
½ cup fresh dill
2-3 tsp celery seed
1 tblsp. olive oil
Pinch seal salt
Shred your zucchini and carrots in a food processor, add in chopped green onion, dill, celery seed and olive oil and sea salt — and process for about 1 minute. Your mixture should be slightly sticky.
Raw Method: Spoon cracker sized servings onto dehydrator sheets and dehydrate for 5-6 hours. Flip your chips every two hours. I use an Excalibur dehydrator at 115 degrees.
Baked Method: Spoon cracker sized servings onto a greased pizza stone and bake on low for 2-3 hours or until crispy. Flip your chips after 1 hour.
Variations: add spinach, arugula, and vary the herbs for different flavors.