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Sour Cream and Onion Veggie Chips




Yum

September 18, 2015 by Andrea Fabry 20 Comments

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!

Looking for a kid-friendly crunchy snack alternative Try these flavorful sour cream and onion Veggie Chips!

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 Harvest of Summer Squash

Summer squash chips can be as simple as this:

  1. Sliced summer squash
  2. Olive oil or preferred oil
  3. 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

Slicing veggie chips

Cut summer squash into thin slices using a food processor (with the slicing blade), mandolin slicer or knife.

Veggie Chips in food processor

Place in a suitable bowl.

Process remaining ingredients in food processor or high powered blender.

Spoon blended ingredients over sliced squash.

Veggie-Chips-in-bowl

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.

Squash on dehydrator trays

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!

Sour Cream and Onion Veggie Chips

Andrea Fabry
Healthy Sour Cream and Onion Chips

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!

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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

  1. Cut summer squash into thin slices using a food processor (with the slicing blade), mandolin slicer or knife.
  2. Place in a suitable bowl.
  3. Process remaining ingredients in food processor or high powered blender.
  4. Spoon blended ingredients over sliced squash.
  5. Mix until the squash has separated nicely to increase surface coverage and boost the flavor.
  6. Spoon the squash mixture onto Paraflexx dehydrator trays or oiled parchment paper.
  7. Spread the squash creating thin layers. Don't worry if some are on top of each other.
  8. Dehydrate at 115 degrees until crisp. (This takes at least 12 hours and up to 24 hours.)
  9. Enjoy!
6.6.15
http://it-takes-time.com/2015/09/18/veggie-chips/

*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.

Veggie-Chips-in-Packaging cropped

Sources of Cellulose Bags include:

  • Eco Clear Bags
  • Mountain Rose Herbs

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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Filed Under: Foodie, Side Dishes, Snacks Tagged With: chips, chive/flax, dehydrator, onion, real, Real food, salt, sea salt, seaweed, sour, squash, summer squash, veggie, zucchini

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Comments

  1. Julia says

    September 18, 2015 at 9:24 am

    Amazing Andrea….thanks for sharing!

    Reply
    • Andrea Fabry says

      September 18, 2015 at 9:50 am

      Thanks Julia! 🙂

      Reply
  2. Julia says

    September 25, 2015 at 1:06 pm

    How much sour cream Andrea?

    Reply
    • Andrea Fabry says

      September 26, 2015 at 2:17 pm

      Julia,
      I imagine less would be more with this. Maybe try 1 tablespoon and see how it tastes!

      Reply
  3. Christa Upton says

    September 26, 2015 at 12:27 am

    Can’t wait to try these recipes!!! I bet the kids will love them.

    Reply
  4. Sarah says

    September 26, 2015 at 8:21 am

    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!

    Reply
    • Andrea Fabry says

      September 26, 2015 at 2:17 pm

      I hope they turn out well for you, Sarah!

      Reply
  5. Jennifer says

    October 11, 2015 at 1:09 pm

    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!

    Reply
    • Andrea Fabry says

      October 11, 2015 at 1:24 pm

      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!

      Reply
  6. Emily @ Recipes to Nourish says

    March 9, 2016 at 6:38 pm

    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.

    Reply
    • Emily @ Recipes to Nourish says

      March 11, 2016 at 12:09 pm

      Stopping by again to let you know I’ll be featuring your recipe later today at Savoring Saturdays.

      Reply
      • Andrea Fabry says

        March 11, 2016 at 12:17 pm

        Thanks, Emily! I’ll be back this week. 🙂

        Reply
  7. Andrea Wyckoff says

    March 11, 2016 at 7:43 pm

    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!!

    Reply
    • Andrea Fabry says

      March 12, 2016 at 12:11 pm

      Yes, they really taste like it! I hope you like them, Andrea.

      Reply
  8. Anna@GreenTalk says

    April 17, 2016 at 11:07 am

    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.

    Reply
    • Andrea Fabry says

      April 17, 2016 at 7:41 pm

      We find the raw apple cider vinegar gives it a sour punch. Perhaps coconut yogurt?

      Reply

Trackbacks

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MEET ANDREA

I am a certified Building Biology Advocate, a former journalist, mother of nine, and avid CrossFitter who likes to think outside the box. After our family's health crisis in 2008, I learned to ask questions about what's in our food, our water, and our air. I hope to empower you as you seek to live safely in a complex world. Thankfully, small steps lead to big changes. Let's travel this road together, one step at a time.

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