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Zucchini Tempura Chips

The batter for these un-fried veggies is made with a blend of ground flaxseed and buckwheat meal. It can also be used to coat dried bell pepper rings or green beans. Serve with Asian Toasted Sesame and Chile Dipping Sauce (recipe below).

Ingredients: 

Ingredients: 

Ingredient Line: 
2 medium zucchini, cut into
Ingredient Line: 
⅛-inch-thick rounds (3 cups)
Ingredient Line: 
2 Tbs. ground flaxseed
Ingredient Line: 
2 Tbs. buckwheat meal or buckwheat flour
Ingredient Line: 
¼ tsp. sea salt

Instructions: 

1. Toss together all ingredients in bowl.
2. Lay zucchini slices on dehydrator trays without overlapping. Dehydrate 4 to 6 hours, or until dry and crispy. Store in airtight container at room temperature.

Nutrition Information: 

Calories: 
30
Protein: 
2 g
Total Fat: 
1 g
Saturated Fat: 
<1 g
Carbohydrates: 
4 g
Cholesterol: 
0 mg
Sodium: 
70 mg
Fiber: 
1 g
Sugar: 
1 g
Yield: 
Serves 6

Comments on this Recipe

My roommate and I made these! They are addicting and probably good for you, but since we didn't have the patience to dehydrate them, we rolled the zucchini in bread crumbs and fried them in a skillet with olive oil - delicious.