Zucchini Tempura Chips

• 2 medium zucchini, cut into
• 18-inch-thick rounds (3 cups)
• 2 Tbs. ground flaxseed
• 2 Tbs. buckwheat meal or buckwheat flour
• 1/4 tsp. sea salt

1. Toss together all ingredients in bowl.
2. Lay zucchini slices on dehydrator trays without overlapping.
3. Dehydrate 4 to 6 hours, or until dry and crispy.
4. Store in airtight container at room temperature.

zucchini, ground flaxseed, buckwheat meal, salt

Taken from www.vegetariantimes.com/recipe/zucchini-tempura-chips/ (may not work)