Smoked paprika courgette chips
Dry, flavourful courgette slices with smoked paprika.
7h 15minPrep 15minCooking 7h 4 servings🟢 EasyDESHYDRATEURVeganGluten-freeLactose-free
A
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Cut the courgettes into very thin slices and pat them dry.
- 2
Toss with a thin coating of oil and the paprika.
- 3
Arrange without overlapping.
- 4
Dehydrate until the slices are dry; lightly salt them at the end of drying.
🌡 55°C⏱ 420 min🔧 plateau déshydrateur
Frequently asked questions
Why add the salt at the end?▾
Salt draws out water; adding it at the end makes a drier texture easier to achieve.
How should this recipe be stored?▾
Promptly refrigerate leftovers in an airtight container and reheat them thoroughly when appropriate for the recipe.
