Hey friends, how is your week starting out? Just trying not to melt over here. This was the temperature of my car when I left work yesterday afternoon (please ignore my dusty dash). Hopefully this little heat wave breaks soon.
So confession time, I hadn’t used my dehydrator in about a year, but a couple of weekends ago the zucchini chip craving hit and I had to pull it out. Now, I love my dehydrator and was using it all the time for a while. But I got busy with babies, and well, life, and stopped thinking about my snacks that far in advance. I am really glad that it is back in action now though! Zucchini chips are one of my favorite snacks. It is all the crunchy, salty goodness of a chip, but with one of my favorite vegetables and with no frying.
Dehydrator Zucchini Chips
- 2 zucchini
- Desired seasonings (Everything but the Bagel seasoning, Italian, Cajun, the possibilities are endless)
- Salt and pepper if not in your seasoning mix
Directions: Thinly slice zucchini.
I used a vegetable peeler for this, you could also use a mandolin slicer if you have one (be careful). Season as desired. Try not to go to heavy with the salt, since you are dehydrating these, they shrink a little and get overly salty easily. Place on dehydrate trays and dehydrate on medium heat for about 24 hours.
Once crispy, remove from the dehydrator and enjoy! These things disappear pretty much instantly at my house. Both of the babies absolutely love them. I made an Italian seasoning batch the first round, and a Trader Joe’s Everything But The Bagel Seasoning batch the second round, both were delicious.
**You can also make zucchini chips in the oven, but full disclosure, I have never done it. If trying in the oven, I would bake at about 200 for approximately two hours. The oven is less forgiving than the dehydrator, so you will need to check more often. I find that these do not need any oil at all in the dehydrator, but if baking, I would suggest at least spraying the sheet pan prior. If you try these in the oven, let me know how they turn out.
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