Zucchini Tempura Chips

5 ingredients
4 steps

Ingredients

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

Directions

  1. 1
    Toss together all ingredients in bowl.
  2. 2
    Lay zucchini slices on dehydrator trays without overlapping.
  3. 3
    Dehydrate 4 to 6 hours, or until dry and crispy.
  4. 4
    Store in airtight container at room temperature.

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