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This Vegan Cheesy Zucchini Chips recipe is sponsored by Excalibur Dehydrator.
These Vegan Cheesy Zucchini Chips are lighter and healthier snack options for your family! Every crunchy chip is made of naturally gluten-free and low-carb ingredients without the need for preservatives or additives. It’s a great way to incorporate healthy veggies into your kids’ diet without them even noticing!
If you are a serial snacker but want to cut down on your calories, fat, and sodium intake, then you are in for a treat with this one! You will still get the crunch and saltiness that you are craving while binge-watching your fave TV series or rooting for your team on game day but in a healthier package. Since fall is upon us, here is a tasty recipe for vegan cheesy zucchini chips to utilize those zucchinis you want to use up in the garden! They make the house smell so good while baking!
Dehydrated Zucchini Chips – a Healthier Snack Option
Zucchinis are known to have three times less calories than potatoes, which is what most of those commercial chips are made of. It also has a higher protein and fiber content and is bursting with vitamins A and C. This recipe is also made using olive oil, which is one of the healthier oils that you can use. And since you are making it yourself, you have control over how much vegan cheese and salt you put in it. This is something that you will not do when buying a pack of manufactured chips. I also used my Excalibur food dehydrator to make these yummy treats which is a lot better than deep-frying them.
Ingredients Used and Notes
You will only be needing 4 plant-based ingredients to make this yummy cheesy snack!
- Zucchinis- Use 6 medium-sized zucchinis or 4 large ones. No need to remove the peel as the skin off as it is nutrient-dense and will give your snack more nutritional benefits.
- Olive oil- 3 tablespoons are enough to coat the sliced zucchinis and allow the nutritional yeast and salt to cling to them. This will also help make the chips crunchy as they cook in the dehydrator.
- Nutritional Yeast- Gives the chips that cheesy flavor that makes them irresistibly good! You can also use vegan parmesan as a substitute for this.
- Salt- add between 1 to 1 1/2 teaspoons depending on your salt preference. 1 ½ makes really salty chips so you can lessen it as you please.
How to Make Vegan Cheesy Zucchini Chips
You can have everything ready to go in just 10 minutes. All it involves is slicing and tossing. Here’s how:
- After rinsing your zucchinis, slice them in ¼-inch thick slices, or thinner if you prefer with peel-on.
- Place the slices in a bowl and add the olive oil, nutritional yeast, and salt. Toss until the zucchinis are fully and evenly coated.
- Place each piece evenly in single layers on the trays of your Excalibur Dehydrator.
- Dehydrate at 165 degrees for 5 hours.
Tips when making Zucchini Chips
- Using a mandoline slicer or a food processor with a slicing attachment will make it easier for you to slice the zucchinis evenly and it is quicker.
- Do not use small zucchinis for this recipe. They will shrink as the moisture is removed and smaller zucchinis tend to have more water content than bigger ones.
- Use just enough oil to coat the zucchini pieces lightly. Too much oil prevents them from drying out and will result in soggy chips. Not good!
- The dehydrating time depends on how thin you make the chips to be. Make adjustments by checking on them at least 30 minutes before the suggested cook time.
Possible Variations:
Do not just stick to nutritional yeast and salt. If you plan to make these chips as part of your regular movie night or game day treat, variation is a must! You can play around with spices and herbs that you can use to spruce these chips up! You can toss the zucchinis in paprika, basil, thyme, garlic powder, black pepper, oregano onion powder, and a lot more.
Endless Possibilities!
Food dehydrators are one of those kitchen products that are so fun to use but so misunderstood and underused. The concept of dry food seems, well, dry. But stop for a minute and think about all the foods you love, that, with the help of a dehydrator, you could now make yourself! I’m talking homemade granola, cookies, bars, tofu jerky, tortilla chips, greens powders, and even pet treats! You can easily make the most vibrant and flavorful foods without much effort. When it comes to this incredible invention, the sky’s the limit to your creativity. It’s a lot of fun to see what you can come up with.
Not only are dehydrators easy to use, they’re also a great way to save on money and food waste. A lot of fresh food has fast-approaching expiration dates. By removing the moisture, the life of that food item is preserved. Getting creative in the kitchen is fun with family and friends and produces great gifts as well! I can’t say enough good things about my Excalibur Dehydrator – rated the best food dehydrator. In addition to my recipe today, there are countless other delicious recipes that will pique your curiosity on their website.
Choose your dips:
Of course, chips are always better when served with a delicious dip! Here are some amazing vegan options for you:
- Pinto Bean Dip– Using only a can of pinto beans, some salsa, fresh jalapeño, nutritional yeast, and cumin, you can whip up a super delicious pinto bean dip in no time
- French Onion Dip– Perfect for game day, this is a from-scratch veganized version of the french onion dip we’ve all had at parties over the years.
- Chipotle White Bean Dip– Made using a can of white beans, and a can of chipotle peppers in Adobo sauce with some garlic and seasonings, and I love it.
- Creamy Tomatillo Avocado Salsa Verde- It instantly elevates your all-time fave snacks or appetizers with its delightful spiciness, smokiness, and creaminess.
Photos by Alfonso Revilla
Vegan Cheesy Zucchini Chips
Ingredients
- 6 medium zucchini
- 3 tablespoons of olive oil
- 7 tablespoons of nutritional yeast
- 1-1 1/2 teaspoons of salt (depending on your salt preference - 1 ½ makes really salty chips)
Instructions
- Thinly slice zucchinis about ¼-inch thick at the thickest. It’s easier to do this if you have a mandoline or food processor with a slicing attachment.
- Place slices in a large bowl with the olive oil, nutritional yeast, and salt, and toss until all the zucchini slices are evenly coated.
- Line your zucchini slices in single layers on the trays of your Excalibur dehydrator.
- Dehydrate at 165 degrees for 5 hours. Enjoy fresh out of the dehydrator, or store in an airtight container.
Notes
- Using a mandoline slicer or a food processor with a slicing attachment will make it easier for you to slice the zucchinis evenly and it is quicker.
- Do not use small zucchinis for this recipe. They will shrink as the moisture is removed and smaller zucchinis tend to have more water content than bigger ones.
- Use just enough oil to coat the zucchini pieces lightly. Too much oil prevents them from drying out and will result in soggy chips. Not good!
- The dehydrating time depends on how thin you make the chips to be. Make adjustments by checking on them at least 30 minutes before the suggested cook time.
Nutrition
Disclaimer: Although journeytowellnesspath.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. journeytowellnesspath.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I don’t have a dehydrator, can I do it in the oven?
yes! You can make these in the oven instead of the dehydrator. Enjoy!