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.
Cleaning your garden greens
Homemade kale chips — Your way, your flavors
An extra-nutritious polenta with some added wild greens
Not your everyday broccoli deli salad
Beyond kale chips: Dehydrated chips from any tender green
This white bean soup comes alive with garden greens
Mediterranean Kale Salad
Fresh Green Beans with Garlic Chili Lime Butter