Zucchini is one of those vegetables I can get my entire family to eat. It’s so easy to grow and is very prolific so we love finding new ways to enjoy it. All of us enjoy these zucchini chips and they are actually very easy to dehydrate. Beware – one batch isn’t going to be enough! They are very addicting!
Zucchini is full of water which can make them tricky to dehydrate. The best way to do it is to slice them as thin as you can. I set my mandolin on the thinnest setting – but that is almost too thick. If you slice them too big they will still dehydrate and taste amazing – you just won’t end up getting that crunchy factor many people enjoy in chips.
Zucchini also happens to have a neutral enough flavor that the seasoning can steal the show here. I very much recommend thinking outside the box with your flavors. I used ranch powder on this batch; however, here’s a couple other options I highly suggest trying.
- 1 teaspoon apple cider vinegar, salt and pepper
- 1 teaspoon lime juice & chili powder
- 1 teaspoon lemon juice, parsley and dill
- Barbecue seasoning (check out Black Pearl’s BBQ spice rub! https://www.blackpearlrubs.com/products/bbq)
- Cajun seasoning
- Cinnamon & sugar
- Garlic & Parmesan
Sweet, savory or spicy you will find these make for an easy healthier snack that kiddos will gobble up.
Ingredients & Tools:
- 2 large zucchinis
- 1 tablespoon olive oil
- 2 teaspoons of seasoning
- Mandolin
- Dehydrator
Method:
- Wash and dry zucchini.
- On the thinnest setting, slice zucchini using the mandolin into a large bowl.
- Drizzle zucchini with olive oil and seasoning and gently massage or stir until well covered.
- Spread zucchini slices over dehydrator trays. They can touch but must not overlap.
- Dehydrate slices at 135 degrees for six hours rotating the trays twice.
- Allow to cool before eating.
- Store in an airtight container for up to one week.
The Petite Homestead 
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