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Zucchini Tempura Chips Recipe - Vegetarian Times

Zucchini Tempura Chips

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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).

  • 6Servings

Ingredients

  • 2 medium zucchini, cut into
  • 1/8-inch-thick rounds (3 cups)
  • 2 Tbs. ground flaxseed
  • 2 Tbs. buckwheat meal or buckwheat flour
  • 1/4 tsp. sea salt

Preparation

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
  • Carbohydrate Content: 4 g
  • Fat Content: 1 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 70 mg
  • Sugar Content: 1 g