Sensationally Cheezy Vegan Zucchini Chips (Crackers) (Gluten-Free)



I still get rave reviews for the Kale Chips whenever I make the suckers and take them to potlucks or family functions... but easier to make, less messy and just as yummy are Zucchini Chips. I use the same sauce recipe (with adjustments for less liquids) that I use for the Kale Chips-- the 'cheezy' flavour is from the Nutritional Yeast-- the smoky undertones are from a combination of Tahini and Tamari.

 I use my trusty old dehydrator, but you could use your oven if you don't have a dehydrator (mostly just less eco-friendly). Cool days today are the kind of days I choose to make these chips-- I just have more energy and the house doesn't get warm from the dehydrating as it does on really hot days and nights. Have fun!

 Following are the ingredients to assemble to make the Zucchini Chips:

*3 large Zucchini, or several smaller ones
*3/4 C. Tahini OR 3/4 C. of raw Sesame Seeds
*1/4 C. Water
*1/4 C. Tamari OR Bragg's Liquid Soy Seasoning (Gluten-free)
*1/3 C. Apple Cider Vinegar
*2-3 minced Cloves of Garlic
*Pinch of Celtic Sea Salt
*Other seasonings that like
*1/2 C. Nutritional Yeast (NOT Baker's Yeast NOR Brewer's Yeast)  

METHOD:
*Set up your dehydrator trays along the counter where you are preparing your chips
*Wash and slice the Zucchini into rounds about 1/8-1/4" thick (I use a Mandoline Slicerthat allows me to have the whole job done quickly and with a consistent slice).
*Put the Zuchhini rounds into the big bowl or roaster
*If using Sesame Seeds vs. Tahini (what I do-- cheaper and I think tastes better), grind up the seeds in your coffee bean grinder until meal, or your Vitamix. Add the ground seeds OR Tahini to your Food Processor bowl along with the Water
*Add all other ingredients to the Food Processor and run/pulse until smooth. Be sure to scrape down all the sauce from the walls of the processor with a spatula.
*Pour the smooth sauce over the Zucchini in the big bowl

*Using your hands or the spatula, combine the sauce with the chips until all the surfaces are coated well
*Fill the trays with the individual rounds of coated Zucchini. I like to be near the sink and wash my hands off between trays-- maybe just me

*Pop into the dehydrator at 104 degrees Fahrenheit/40 degrees Celsius
*Dehydrate until crispy (6-10 hours, depending on your dehydrator, the moisture in the air, etc.)
*Cool completely before putting into ziplock bags (again, gently) or other storage
*Try NOT to eat most of the chips before they are finished coming out of the dehydrator (hard discipline lol) *Double the recipe to share at a potluck or take to work, classes
*Experiment with other vegan ingredients that you like such as lemon juice vs. apple cider vinegar, onion, various herbs and spices
*Left-over sauce? Use as a veggie dip or salad dressing (it is sensationally cheezy)

To your living health!

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