Zucchini Tempura Chips
- 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.