Zucchini Chips and Heirloom Tomato Salsa

My dehydrator gets a workout this time of year with all of the fresh produce. Zucchini chips are simple to make. They are fun, raw, and healthy. They travel well and are great for lunches. Serve them with hummus, salsa or any other dip you enjoy.

Zucchini Chips

Wash, dry and slice zucchini into 3/8" slices. Dehydrate on 110 or in oven on lowest setting with door ajar until crisp. Store in an airtight container.

My salsa is chunky, not overly hot, and it is cilantro-free. I think cilantro is vile and you'll never see a recipe here containing it. I used heirloom tomatoes from my mom's garden since mine are still not ripening. I especially love the yellow tomatoes!

Heirloom Tomato Salsa

Combine:

1/4 of a green pepper, diced

1/2 of a red onion, diced

1 large clove garlic, minced

3 heirloom tomatoes, diced

1 jalapeno pepper, minced

juice of 1 key lime

1/2 T. olive oil

sea salt and pepper to taste

Chill at least 2 hrs. to let flavors mingle.