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.)
- 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.)
*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.