ZUCCHINI CHIPS AND SALSA
Chip Ingredients:
§
1 or
more large zucchini and/or yellow squash
§
1
dehydrator (or your kitchen oven)
§
salt
(optional)
§
onion
powder (optional)
Instructions:
Cut
squashes into 1/2 inch slices. Season lightly with salt, onion powder or any
other spices you like. Dehydrate in the dehydrator. If you’re using an oven,
set oven to low, place squash directly on the racks and let them dry. It may
happen over night, or may take a couple of days.
Serve
with home-made “roasted” salsa.
Salsa Ingredients:
§
6 roma tomatoes
§
2 bell
peppers
§
3
jalapenos (more or less for hotness)
§
1/2
onion
Chop
veggies into medium to large chunks, coat with olive oil and roast in oven
at 400 degrees until lightly roasted.
Add:
§
4
cloves garlic
§
1
tbsp olive oil
§
1
lime, juiced
§
cayenne
pepper sauce to taste
Lightly
pulse in food processor until chopped.
OR:
Chop veggies into small pieces by hand, mince garlic, place in a bowl and mix
in olive oil, lime juice and cayenne pepper sauce.
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