Ingredients:

1 medium zucchini/cucumber

1 tablespoon olive oil

Salt and other seasoning to taste

Directions:

Wash and slice zucchini/cucumber into thin slices using a Mandoline slicer or a knife

In a bowl mix zucchini/cucumber with all seasoning

Place zucchini/cucumber on the dehydrator trays

Dry in yourKuto dehydrator or Ezidri dehydrator at 50 degrees celsius or until crispy

Allow to cool to room temperature then eat the chips plain, dip in avocado or guacamole, or add to cold raw soups or salads

Store leftovers in an airtight container

Did you know?

Zucchini, or alternatively known as baby marrow, resemble cucumbers in appearance. They are rich in vitamin C which helps fight off disease caused by free radicals. They are also known to lower cholesterol, help maintain weight management and the magnesium in the zucchini reduces the risk of heart attacks and strokes.

Olive oil is know to be a great source of monounsaturated fats which are found in both animal- and plant-based sources. The beauty of monounsaturated fats is in the following, it decreases the risk of cancer, reduces bad cholesterol levels, helps manage weight and is also known to help reduce belly fat. Olive oil can also be applied externally as a natural skin moisturiser especially for the dry and cold winter months.