Saturday, June 16, 2012

 

Spicy Veggie Chips - recipe for healthy homemade snack foods made in a food dehydrator

Use Sauces for a Burst of Flavor on your Zucchini Chips !!

Thin slices of cucumber, zucchini and the other summer squashes can be dried in a food dehydrator to make delicate snack chips with very subtle flavors (i.e. too bland for me !!). Adding various sauces on the raw zucchini veggie slices before dehydration can produce spicy veggie snack chips with some excellent bold flavors. So far I have tried hot pepper sauce, wasabi horseradish sauce, worcestershire sauce, barbecue sauce, balsamic vinegar, dijon mustard and extra hot Chinese mustard. Some of my favorite sauces for making chips from zucchini and other veggies are Tabasco Chipotle Pepper Sauce, Bufalo Chipotle Hot Sauce, Beaver Extra Hot Wasabi Horseradish, Dynasty Chinese-Style Extra Hot Mustard, and Patak's Original Hot Curry Paste.

The flavor of the sauces mellows considerably when the snack chips are dried, so I was surprised how much sauce I needed to add to each zucchini chip to get the high flavor intensity that I wanted. Sauces that are thick like catsup can be applied in quantity on each snack chip. Vegetable slices can be marinaded overnight in sauces that have a watery consistency, but lots of flavor gets left behind in the marinade when these slices go into the dehydrator. Thin watery sauces can be thickened with tomato paste and/or onion powder if necessary to enable more sauce to be applied directly on each vegetable slice prior to drying. This way all of the great flavoring becomes part of the snack chips. The sauces dry down and stick tightly to the dehydrated chips, making these spicy, raw vegan chips a neat and tidy finger food that can be enjoyed as hors d'oeuvres and appetizers for parties, while watching TV, working on the computer, etc.

freshly cut zucchini slices

zucchini slices with spicy sauces


zucchini chips after dehydration


Low Fat, Low Salt and Low Calorie Homemade Zucchini Snack Chips

Most of the sauces I've tried so far on veggie chips have little or no salt, sugar or fat. Many sauces are also wheat-free, gluten-free and low carb. That makes these spicy veggie chips much more healthy to eat than many popular store-bought snack foods, and likely also suitable for people following various restricted diets. The intense flavors and low salt content in my spicy veggie chips recipe seems to quickly satisfy my urges to snack. Maybe I end up consuming fewer calories from these vegetarian chips than I would from many types of store-bought snack foods.


More about:
Pickle-Flavored Zucchini Chips and Dried Pickle Recipes Made in a Food Dehydrator.Healthy Hiking Snacks Made in my Food Dehydrator - BRT Insights.
Food & Drink for Outdoor Activities - BRT Insights.

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Comments:
Thanks for some great ideas for using the excess vegetables my garden is starting to produce. I will try hoisin sauce diluted with a bit of soy sauce as well. Last year I blended black mission figs with lemon zest, and some lemon juice before stirring in some chopped nuts. After dehydrating this paste, I cut into bars or rolled into fruit leather rolls.
 
Your fruit leather tastes really great, but its kind of sticky & messy to eat. Have you ever tried drying mission fig halves? Maybe they would have to be rolled out to make them thin enough to dry in less than a week. Or maybe fruit leather bars could be sprinkled with finely chopped nuts to give them a less sticky surface.
 
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