This recipe comes, with very minor modification, from a book called Kristen Suzanne’s Easy Raw Vegan Dehydrating. The chips are easy to make and yummy. If you pack them up for school or to travel, include an unbleached paper towel in the container to help soak up any extra oil and keep them from getting soggy.
4 medium zucchini or yellow summer squash
1/4 cup oil (pumpkin seed oil gives a nice taste but also tints the chips slightly green!)
2 tbsps fresh lemon or lime juice
2 cloves garlic, pressed (right now, I substitute white pepper and dehydrated celery)
1/4 tsp cumin
1/2 tsp salt or kelp flakes
dash of cayenne (right now, I omit)
dash of paprika (right now, I omit)
1/2 cup finely minced herbs of choice
Mix all ingredients other than squash in a large bowl and set aside. Wash the outside of the squash well. Without peeling them, slice the squash into 1/8″ discs (a mandoline slicer works well). Stir the squash discs into the other ingredients, being sure to coat each piece well. Remove the discs one-by-one, shaking off any excess oil, and transfer to a dehydrator. Dehydrate on medium heat for 14-24 hours, to desired crispiness.
Keep away from adults. These are addictive.