When I was in middle school, I can remember arriving home from school, going into the kitchen for a snack, and opening up a bag of sour cream and onion chips to indulge in while watching my favorite TV shows in the afternoon. They were salty, crunchy, and oniony...not that I cared if they made me smell like a large allium afterwards. Not the healthiest snack I know, but those were the days before I cared what I ate and I would have rather sat on the couch than gone for a run. Of course that all changed after highschool when I got serious about running and I decided not to eat chips. I admit, I have not ate a real potato chip since probably freshmen year of college. But I still love and crave salty crunchy things. So when I saw some commercially made sour cream and onion zucchini chips somewhere, I just had to try and make a raw version. Could it be done? Would they be as delicious as sour cream and onion chips were? I needed to find out.
I have been experimenting a lot lately with kale chips of different sorts and so I thought it would be easy. I used a sunflower seed base for the "sour cream" with a little nutritional yeast for cheesyness, and plenty of allium flavor with onions, garlic, and chives. It tasted good before it went on so I knew this was going to be snack-tastic! They made my house smell like onions while dehydrating, but I didn't mind. I was so excited to try them, and when I did...they exceeded my expectations! Delicious, crispy, oniony chips, and so much lighter than the potato chips I had enjoyed as a teen. I loved them so much I made kale chips with the same batter!
Raw Sour Cream and Onion Zucchini Chips
Makes about 3 cups
1/2 a small onion, chopped
1 garlic clove
1 cup sunflower seeds (soaked for 4 hours and drained)
1/2 tsp sea salt (or to taste)
2 Tbsp nutritional yeast
2 Tbsp dried or fresh chives
4 medium zucchini, thinly sliced
To make the coating, combine the onion, garlic, sunflower seeds, sea salt, nutritional yeast, chives, and about 1/4 cup water in the blender and puree until smooth. Add a little more water if needed to make the mixture the consistency of cake batter. Place in a large bowl with the zucchini, and use hands to coat. Lay out zucchini slices on lined dehydrator sheets and dry for 24 hours (or until completely dry). If you are not concerned about raw and you do not own a dehydrator, heat oven to its lowest temp, and bake for 4 hours, then flip and bake for another 2 or until completely dried.
Variation: Kale Chips
For kale chips, make the same mixture to coat them, and use 2 bunches kale, washed and torn into bite sized pieces.