Yield: 1 dry quart – Recipe by Tory Dolben

2 lbs of zucchini, summer squash, or Kousa squash
1/2 cup raw tahini
1 cup nutritional yeast
juice of 1/2 lemon
1 teaspoon salt

Slice squash and place these into a big mixing bowl. Place remaining ingredients in a food processor. Blend until smooth. Pour over sliced squash. Coat with fingers until covered with dressing. Place squash on dehydrator trays. Dry at 105 degrees for at least 12 hours – until the chips are crunchy. Store chips in an air tight container.

Recipe inspired by Kirsten Nissen’s e-book – 20 Amazing Raw Vegan Kale Chip Recipes
© 2009. To get the other 19 recipes go to www.vibrantvegan.com.