I’ve sort of had a love/hate relationship with zucchini. We really never ate zucchini when I was growing up, and I’m pretty sure the first time I tasted it was when I was already married.
Zucchini, being a summer garden favorite in our small community at the time, was generously gifted between families every year, and, haha – one summer, the multitudes of zucchini did NOT agree with my pregnant appetite. I mean, I just couldn’t hardly stand to look at a zucchini. For about two years.
We’ve since moved, and zucchini has indeed been a beloved part of our garden yet again. I guess I got over the morning sickness association. 🙂
One of my favorite ways to use up a nice, giant zucchini is to make dried zucchini chips. I love dehydrating, and zucchini chips are easy and there are practically endless flavor options. Let’s get started!
Dehydrated Zucchini Chips
- 2 medium zucchini, washed – you can definitely use more than 2!
- 1 teaspoon olive oil (optional)
- 1/8 tsp sea salt (optional, and to taste)
- pinch cayenne pepperÂ (optional, and to taste)
- any other favorite seasonings you may want to try – the sky is the limit 🙂
- dehydrator – this is the one I use, but any dehydrator will work!
- knife, mandolin slicer, or food processor
- cutting board
- medium-sized bowl & spoon for stirring
- You’ll be surprised how easy these zucchini chips are. Using a knife, mandolin slicer, or food processor, slice the zucchini into 1/4 inch slices – do not peel.
- If you are going to be seasoning the zucchini, then stirÂ olive oil, seasonings, and zucchini in a bowl until well-coated.
- Arrange on mesh drying trays. If you have a temperature selection, dry at 130 degrees, otherwise, dry on low for 6 to 10 hours. That’s it!
- Â You’ll know they’re done when there are no signs of moisture, and they feel crisp.
- Have fun experimenting with different spices and flavorings! Some suggestions are: garlic powder, onion powder, chili powder, you could even use turmeric or go with a season salt like this one. Yum!
- Also, you absolutely don’t have to season them if you don’t want to! You can enjoy their nice, neutral flavor in your favorite dip, hummus, you name it!
6 thoughts on “How to Make Zucchini Chips 2 Ways”
This is such a great idea!! Looks delish. Definitely doing this ASAP!! Thank you!
Does anyone remember Lake Woebegone, Garrison Keillor’s mythical home town? He claimed that during certain months of the year residents didn’t dare leave their cars unlocked, because when they returned they were sure to find two pounds of zucchini in the front seat.
Do you have to buy a dehydrator or can it be done in an oven?
You can use an oven on the lowest setting and prop the door open a tiny bit, but I’m not sure how the length of time needed would change.