1 1/2 cups zucchini, peeled and chopped
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon nutritional yeast
1/4 teaspoon himalayan sea salt
1/2 cup almond flour
1 tablespoon Italian Seasoning or herbs of choice
1 1/2 tablespoon flax meal
1-In a food processor, blend zucchini, olive oil, lemon juice, nutritional yeast, and salt until smooth.
2-Pour into a bowl and add almond flour and herbs of choice.
3-Add flax meal.
4-Spread batter about 1/16 inch thick on a non-stick sheet and dehydrate at 115˚F until completely dry. Crack into smaller pieces.