These Parmesan Garlic Zucchini Chips are so tasty and they has a delicious cheesy flavor.
If you want to keep them vegan and dairy free, you only have to replace the parmesan cheese with nutritional yeast.
Ingredients · 4 cups thin sliced zucchini · 1/8 tsp pink salt · 1 ounce of finely grated parmesan cheese (you can substitute by nutritional yeast) · 1/8 tsp garlic powder · 1 tsp Kevala's Organic Apple Cider Vinegar
Instructions 1. In a medium bowl place the sliced zucchini 2. Add salt, parmesan cheese, garlic and vinegar 3. Toss to coat. 4. Arrange slices on dehydrator trays 5. Dehydrate at 135 ºF for 5 to 10 hours or until crispy
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