Using the Dehydrator: Basic Zucchini Chips

If you’ve ever planted zucchini then you’ve had a surplus of zucchini. There is nothing worse than too many zucchini when you’ve run out of creative ideas to use them.

Here is what you do with too many zucchini: make as many Dehydrated Zucchini Chips as possible. They’re healthy, keep for forever (a year; kept in the freezer for storage), take up less space than regular zucchini and everyone loves them!

And you can tweak the flavors to suit your taste buds.

What you need:

Knife, Cutting Board

Dehydrator – I own and use a horizontal dehydrator, but vertical dehydrators will work fine.

Wax Paper

Mandolin Slicer for slice size consistency

Zucchini- Use younger zucchini as they have a more fresh taste

Seasoning – BBQ sauce, Vinegar, Garlic Powder, Seasoned Salt, Tony Chachere’s Original Creole Seasoning

Zucchini Ready for Dehydration | www.picklestravel.com

To Dehydrate:

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.

Perfectly seasoned Zucchini Chips

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 spritzing them with 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 until brittle*.

*Different areas of the country have different humidity levels so the times will fluctuate. The upper midwest summer is humid so I usually dehydrate my zucchini chips 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

Dried Zucchini Chips Ready for eating | www.picklestravel.com5. Remove Zucchini chips from Dehydrator when crispy. Peel them off the wax paper and place them in a bowl.

6. Eat. Enjoy.

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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Easy and Healthy Zucchini Recipe for Baked or Dehydrated Zucchini Chips that can be served as a side or appetizer or even an after school snack for the kids. Plus it's a great way to get rid of all that excess Zucchini from the garden

3 Thoughts on “Using the Dehydrator: Basic Zucchini Chips

  1. Pingback: Harvesting and Storing Vegetables | PicklesTravel

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