![Raw Vegan Nacho Cheese Zucchini Chips [Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/02/nacho-zucchini-chips.jpg?fit=1200%2C801&ssl=1)
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Raw Nacho Cheese Zucchini Chips [Vegan]
I think dehydrated chips have become my absolute favorite way to eat zucchini. And hubby no longer complains that we grew too much zucchini since he loves them too. I use a traditional rack type dehydrator, but if you don’t have one, you could also make these in your... Read More
Ingredients You Need for Raw Nacho Cheese Zucchini Chips [Vegan]
How to Prepare Raw Nacho Cheese Zucchini Chips [Vegan]
- Slice raw zucchini about 1/8″ – 1/4″ thick and set aside.
- Soak cashews for at least 30 minutes, drain and add to food processor with “S” blade add all other ingredients and blend. Add water slowly to make your sauce the desired thickness. Thinner sauce will dry faster and not taste quite as strong. Thicker sauce will create very cheesy chips.
- In a large bowl, add some of the zucchini and some of the sauce – mixed in smaller amounts is easier. Coat the zucchini with the sauce and place on dehydrator tray. Do this until all the zucchini are coated and placed on the rack
Notes
You could also use this sauce for kale chips too.
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Sounds delicious! How long do you dehydrate these chips for; 1 hour, 6 hours, etc?