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Spiced Zucchini Chips

Course: Snacks

Ingredients

  • Thinly slice zucchini 1/8 - 1/16 inch
  • Grated cheese

Red Curry Paste

  • 1 c White wine
  • 1 tsp Ginger
  • 2 tsp Red curry paste
  • 1 Tbsp Salt

Chili Powder

  • 1 c White wine
  • 1 Tbsp Paprika
  • 1 Tbsp Salt
  • 1 tsp Chili powder
  • 1 tsp Brown sugar

Mustard

  • 1 c White wine
  • 1 Tbsp Salt
  • 1 Tbsp Brown sugar
  • 1 Tbsp Ground mustard

Cheese

  • 1 c White wine
  • 1 Tbsp Basil
  • 1 tsp Thyme
  • 1 Tbsp Savory
  • 1 Tbsp Salt

Instructions

  • Heat wine, spices and herbs to a simmer (be careful, it will boil over easily).
  • Add zucchini slices and stir. Remove from heat and let cool covered.
  • When cool, transfer to a zip lock bag (get as much of the air out as possible) and put in refrigerator.
  • Let sit for at least 12 hours.
  • Dehydrate.
  • Let cool and place in a rigid container (they will break up easily).
  • After dry, sprinkle with salt and grated cheese. Toast in oven at 250 degrees until cheese is melted.