Lately I’ve been raiding Mark’s stash of corn chips when I go looking for a snack. They’re about the only thing we ever have in the house that are not sweet and require absolutely no preparation.
That’s the funny thing about my house, it’s always full of food but apart from fresh fruit there’s almost nothing that can just be eaten as is and sometimes I want to eat something now. I was hoping seasoned dehydrated veggies could become a new-found version of chips; a salty snack ready to eat straight from the container, but I think I’m going to have to keep looking. Not that the dehydrated zucchini I made the other day are bad, they just lack the satisfying crunch of chips.
Making them was, however, a good learning experience. I got started early and had the thinly sliced, lightly seasoned zucchini ready to go as soon as the sun hit the back yard. By the last rays of the day they were dehydrated to perfection. I’d seasoned them with garlic powder, dried basil, and salt. The flavor was good, and I did manage to stay away from the bag of chips in the pantry, but I think they’d be better as an ingredient in risottos or soups than on their own. I guess I’ll have to find something else to deal with the mid-afternoon hunger pangs.