Zucchini Tempura Chips - Yoga Journal

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.

  • 1/4 cup servingServings

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

  • Serving Size: Serves 6
  • Calories: 30
  • Carbohydrate Content: 4 g
  • Fat Content: 1 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Sodium Content: 70 mg
  • Sugar Content: 1 g