Zucchini Chips with Sumac

Our latest favorite snack is zucchini chips with sumac and black pepper. Sumac is high in vitamin C, can be wild-harvested all across North America and gives a delicious tang to the zucchini chips.

These chips are remarkably easy to make and a wonderful way to have a tasty gut-pleasing snack.

  • 3 small zucchini
  • 2 T extra virgin olive oil
  • 2 t sumac
  • 1 t himalayan crystal salt (sea salt is ok too)
  • 1/2 t freshly ground black pepper

I like to use the smaller zucchini as they make the right size chips that I prefer. Cut the zucchini into thin slices (about 3mm thick). Toss in a bowl with the olive oil, salt and pepper.

Lay out one layer thick on baking sheets. Bake in the oven at about 150 to 200 degrees for about 3 hours or until crispy. Be careful not to burn as they are just not edible when they are bitter.

This Post Has 4 Comments

  1. nicole

    I’m confused as to whether or not sumac is gaps-legal. I’ve read elsewhere that it isn’t.

    1. hellaD

      I haven’t heard anything about it not being GAPS legal.

  2. Jan Steinman

    I don’t see sumac in the recipe! How much do you use? What form (dried, fresh, other)?

    1. hellaD

      Hi Jan,
      Thanks for pointing that out. I have added it in. I use dried sumac. You can easily wild harvest this from the sumac that grows wild all over the place, just hang it and allow to dry a couple weeks before removing the seeds.

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