This natural version of Lays Sour Cream and Onion Chips consists of summer squash, onion, chives and apple cider vinegar. Ideal for picnics, family gatherings and on-the-go snacking!
Sour Cream and Onion Veggie Chips
Our recipe “stems” from our abundant summer squash harvest and can be adapted to suit your dietary and personal preferences.
Summer squash chips can be as simple as this:
- Sliced summer squash
- Olive oil or preferred oil
- Sea Salt
Combine and bake at 300 degrees for 1-2 hours. They will be crispy and delicious!
The following Veggie Chips recipe is a bit more adventurous. I use a dehydrator to retain the enzymes. You can turn your oven into a makeshift dehydrator by setting it to its lowest temperature, propping open the oven door, and directing a fan into the oven. (The goal is to keep the temperature below 117 degrees.)
Make this a true sour cream recipe by adding 1-2 tablespoons of sour cream to the chive/flax mixture. (We like the flavor and the ease of the raw apple cider vinegar.)
Ingredients:
- 4 cups summer squash
- 1 small-medium onion
- 1 tablespoon chives
- 2 teaspoons sea salt
- 1 teaspoon raw apple cider vinegar
- 1/4 cup flax meal
- 1-2 tablespoons olive oil
*optional: wakame or other dried seaweed
Cut summer squash into thin slices using a food processor (with the slicing blade), mandolin slicer or knife.
Place in a suitable bowl.
Process remaining ingredients in food processor or high powered blender.
Spoon blended ingredients over sliced squash.
Mix until the squash has separated nicely to increase surface coverage and boost the flavor.
Spoon the squash mixture onto Paraflexx dehydrator trays or oiled parchment paper.
Spread the squash creating thin layers. Don’t worry if some are on top of each other.
Dehydrate at 115 degrees until crisp. (This takes at least 12 hours and up to 24 hours.)
Enjoy!
You'll love the crunch and the flavor of this version of sour cream and onion chips. Adapt the recipe to suit your tastes and preferences!
Save Recipe
Ingredients
- 4 cups summer sliced summer squash.
- 1 small-medium onion
- 1 tablespoon chives
- 2 teaspoons sea salt
- 1 teaspoon raw apple cider vinegar
- 1/4 cup flax meal
- 1-2 tablespoons olive oil
- *optional: wakame or other dried seaweed
Instructions
- Cut summer squash into thin slices using a food processor (with the slicing blade), mandolin slicer or knife.
- Place in a suitable bowl.
- Process remaining ingredients in food processor or high powered blender.
- Spoon blended ingredients over sliced squash.
- Mix until the squash has separated nicely to increase surface coverage and boost the flavor.
- Spoon the squash mixture onto Paraflexx dehydrator trays or oiled parchment paper.
- Spread the squash creating thin layers. Don't worry if some are on top of each other.
- Dehydrate at 115 degrees until crisp. (This takes at least 12 hours and up to 24 hours.)
- Enjoy!
*I add seaweed to everything I can because of its anti-radiation property. (See Anti-Radiation Foods.)
I like to package these Veggie Chips in biodegradable cellulose bags.
Sources of Cellulose Bags include:
Other packaging options include If You Care parchment paper bags and paper sandwich and snack bags. Or put the veggie chips in a bowl and watch them disappear!
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Amazing Andrea….thanks for sharing!
Thanks Julia! 🙂
How much sour cream Andrea?
Julia,
I imagine less would be more with this. Maybe try 1 tablespoon and see how it tastes!
Can’t wait to try these recipes!!! I bet the kids will love them.
Yum! These look delicious! Can’t wait to try them. Have been eyeing some zucchini at our local grocer’s for awhile, wondering what else I can do with them… this is just the thing! Thanks for sharing!
I hope they turn out well for you, Sarah!
These are in the dehydrator now and they smell great. But I never did see chives in the recipe… as I read through your post now I’m wondering if they were meant to be included? Thx!
It is a good idea to add them, but not necessary. I did use them. Not sure why I left them out. I’ll change the post! Thanks Jennifer!
I LOVE these!!! Such a great idea! My Tiny Love would devour them. Thanks so much for sharing this with us at Savoring Saturdays linky party! Have a great week Andrea.
Stopping by again to let you know I’ll be featuring your recipe later today at Savoring Saturdays.
Thanks, Emily! I’ll be back this week. 🙂
Wow! I used to LOVE sour cream and onion potato chips! And now that they don’t work with my current healing diet, I haven’t had the in forever!! But now I can, with your recipe! Yeee!!
Yes, they really taste like it! I hope you like them, Andrea.
What can I use to make them dairy free and sour cream like. Love this recipe especially when you have an overabundance of summer squash.
We find the raw apple cider vinegar gives it a sour punch. Perhaps coconut yogurt?