Ingredients
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Instructions
- Wash Zucchini. If larger, remove seeds.
- 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.
- 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.
- 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.
- Remove Zucchini chips from Dehydrator when crispy. Peel them off the wax paper and place them in a bowl.
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