The easiest thing to grab is chips or crackers, something in a pre-wrapped package that's typically crunchy.Unfortunately, there isn't a huge selection of organic grab-and-go snacks on the market. Yes, a lot of healthier, non-GMO alternatives have come to store shelves. Even organic snacks are becoming more prevalent, but a lot of the main snack brands may just be non-GMO. These snack brands still add sugar, iodized salt, maybe a few preservatives, and may not even use all organic ingredients. So what's a healthy snacker to do?
Enter these delicious salt and vinegar zucchini chips!
Zucchini Chips Recipe
- Organic zucchini (as many as you want! One zucchini makes a big plate full of chips)
- Himalayan salt or herbamare
- Organic apple cider vinegar
Directions — Let's Bake!
- First, slice the zucchini into thin slices to bake them (about 1/8 inch thick), removing the two end pieces
- Soak or spray the crisps with apple cider vinegar. You can add apple cider vinegar to a spray bottle and spray it on lightly, or soak them if you love the vinegar taste.
- Sprinkle Himalayan salt on the slices. (I load my homemade chips with Himalayan salt!)
- Dehydrate or Bake. If you have a dehydrator, that's the best route because you don't lose as much nutritional value. Baking will cook more nutrients out, but it's still healthier than a traditional potato chip.
- Place in the dehydrator at a temperature of about 130 degrees. Let these sit for about 5 hours. Remove when they become crispy.
- If you bake them, bake at 175 degrees Farenheit for 30 minutes. You can check the crispiness from the dehydrator or oven and see if you like that, or want them to bake longer.