nutritional information

Per 1/4 cup serving :

  • 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
Vegan Gluten-Free

Zucchini Tempura Chips

Serves 6

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

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.

October 2010 p.37

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comments

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.

Becky - 2010-11-21 23:23:53