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.
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
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 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
6. Eat. Enjoy.