A couple of years ago we found a bag of seasoned “vegetable chips” at a roadside stand and it changed the way we thought about our summer harvest. Certainly, kale chips are incredible and we make them when we can, but just like you can make chips out of any kind of green (as we write here), you can make chips from a whole lot of vegetables. If you can slice it thin and it stays intact, you ought to try to make a chip out of it. Zucchini certainly fits the requirement.
Pick the zucchini tender and young, about five inches long. Younger zucchini are not full of water, so once they are dehydrated, there is still fiber and flavor on your dehydrator tray or cookie sheet. In a food processor, these younger zucchini will also likely fit whole into your machine, leaving you with a cute round chip.
If you can use a food processor to slice your zucchini, that is your best bet. They will be a uniform size and will dry evenly. However, the slices do tend to stick together. When you toss in the oil and seasonings, use your hands to loosen the slices and integrate the oil onto your zucchini rounds.
Another thing to consider with homemade chips is that as they are exposed to air after being dehydrated, they lose their crisp. If you end up with a chewy chip, you can always pop it back in the dehydrator or oven to re-crisp it.
The steps are simple. Adapt the technique to your own needs. This recipe fills our five tray Excalibur dehydrator, with about one young zucchini per tray.
The chips don’t store particularly well. Bits of moisture will re-accumulate in them as they sit on your kitchen counter and they will lose their “crisp.” Store them in an air-tight container if you intend to hold them over.
Enjoy the chips by themselves or with a dip. Five zucchini did not last long here.
This is a simple recipe for zucchini chips.
Wash and dry zucchini.
Cut off both ends of the zucchini and thin slice in a food processor or with a mandolin. If you slice by hand with a knife, your zucchini chips will not be crispy.
Place zucchini slices in a bowl and drizzle oil and seasoning mixture on them. Mix gently but thoroughly.
Allow ingredients to sit for about 30 minutes.
Spread out on your dehydrator sheets and place in your dehydrator (or under your oven pilot), at about 130 degrees.
The chips will need at least 5 hours to dry but dry time will depend on your temperature and humidity. They are done when they are crispy.
A: If you are in a pinch and need to buy the zucchini, it is hard to find quality zucchini chips but you can buy good-quality dehydrated zucchini from our Amazon partner (here).
A: Store them in a jar with a tight-fitting lid in a cool, dark pantry.
A: The zucchini will last about two years if it was dried and stored properly.
A: Yes, in those households where the chips actually last more than a few hours, the zucchini will take on moisture, particularly if it is just left out on the counter top. It is not as if they get soggy but they do lose that satisfying “crunch” that they have when they come right out of the dehydrator.
A: Really, use any seasoning that sounds good — a single flavor or a blend. Cajun, taco seasoning, zataar, etc.
A: The zucchini chips can mold if they were not completely dehydrated. If so, they will smell moldy and will probably appear moldy as well. Discard them.
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