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.
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Recipe for Zucchini Chips
Tools you’ll need:
Knife
Cutting Board
Dehydrator – I own and use a horizontal dehydrator, but vertical dehydrators will work fine.
Parchment paper
Mandolin Slicer for slice size consistency
Ingredients
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
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.
3. Season both sides of zucchini and place slices on parchment paper. 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 for a few hours in white vinegar and sprinkling on sea salt. For Salty and Spicy I use Tony Chachere’s Original Creole Seasoning.
4. Place wax or parchment paper and seasoned zucchini on a tray in your dehydrator. Turn on to 125° F and Dehydrate until brittle*- I use the Excalibur 9 Tray Deluxe Dehydrator.
*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
5. Remove Zucchini chips from dehydrator when crispy. Peel them off the wax paper and place them in a bowl.
6. Eat. Enjoy. Freeze in a freezer bag to keep crispy fresh!
Ingredients
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- 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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Helloo, I love your post. I recently finished an Blog Post on preserving food. I like to make my own beef for Christmas!. I will be creating a basic pudding to go with it. The kids will be at home with me and I am positive they are going to love it.