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Print Recipe
Zucchini Chips
Course Appetizers
Cuisine Appetizers
Cook Time 7 H
Servings
Ingredients
Course Appetizers
Cuisine Appetizers
Cook Time 7 H
Servings
Ingredients
Instructions
  1. Wash Zucchini. If larger, remove seeds.
  2. Cut Zucchini into 1/4″ to 1/8″ slices; keep in mind that the thicker you cut the slices the longer you will have to dehydrate them. A mandolin slicer works wonders to keep your thickness consistent.
  3. Place slices on wax paper and Season both sides of zucchini. No matter what you use as seasoning, sprinkle all your chips with salt on one side. For a sweeter chip: try a BBQ sauce. For a Salty Vinegar Chip: try soaking them in white vinegar and sprinkling on sea salt. For Salty and Spicy I use Tony Chachere’s Original Creole Seasoning.
  4. Place wax paper and seasoned zucchini on a tray in your dehydrator. Turn on to 125° F and Dehydrate for 9 hours at 125° F. If you are in a dry climate, start checking your chips at 7 hours and every 1/2 hour from there.
  5. Remove Zucchini chips from Dehydrator when crispy. Peel them off the wax paper and place them in a bowl.
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