My dehydrator gets a workout this time of year with all of the fresh produce. Zucchini chips are simple to make. They are fun, raw, and healthy. They travel well and are great for lunches. Serve them with hummus, salsa or any other dip you enjoy.
Zucchini Chips
Wash, dry and slice zucchini into 3/8" slices. Dehydrate on 110 or in oven on lowest setting with door ajar until crisp. Store in an airtight container.
My salsa is chunky, not overly hot, and it is cilantro-free. I think cilantro is vile and you'll never see a recipe here containing it. I used heirloom tomatoes from my mom's garden since mine are still not ripening. I especially love the yellow tomatoes!
Heirloom Tomato Salsa
Combine:
1/4 of a green pepper, diced
1/2 of a red onion, diced
1 large clove garlic, minced
3 heirloom tomatoes, diced
1 jalapeno pepper, minced
juice of 1 key lime
1/2 T. olive oil
sea salt and pepper to taste
Chill at least 2 hrs. to let flavors mingle.
