Homemade zucchini chips are much healthier than store bought chips, and you can customize the seasonings to any combination you like. They make a great snack for after school, or on a weekend adventure. Zucchinis usually are so prolific in the summer time, that gardeners practically give them away. I use a dehydrator to make zucchini chips, but they can easily be made in the oven as well.
Prep: If using an oven, preheat to 225 F, and line cookie sheets with parchment paper.
Step one: Mix spices in a bowl. The following is my base mix, but you can experiment with whatever spices are your favorite. I use 1 teaspoon each of onion powder, garlic powder and dill; 1/2 teaspoon of salt, pepper and paprika. Taste the spice mix, and adjust to your liking. (You can also dip a cracker or piece of bread in the spice mix to judge the flavor). If paprika is too hot for you, feel free to skip it altogether. Zucchini chips are also good with just a light dusting of salt and pepper.
Step Two: Slice zucchinis thinly with a mandoline slicer or a knife.
Step Three: Place zucchini rounds on dehydrator sheets or cookie sheets, and brush lightly with olive oil. I try and use as little olive oil as possible–1 teaspoon of oil for rounds of an entire medium sized zucchini.
Step Four: Sprinkle rounds lightly with herbs or salt/pepper. Use less than you think you’ll need. The zucchinis will shrink some during the cooking/dehydrating process, so don’t over season. You can always add more when they’re finished.
Step Five: Bake/Dehydrate for about two hours, until they’re crispy. I have an Excalibur dehydrator, and I just put it on the vegetable setting, and start testing right at the two hour mark. Store in an airtight container for up to three days.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dill
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- 1 tsp olive oil
- 1 medium zucchini
- preheat oven to 225 and line cookie sheets with parchment, unless using a dehydrator
- combine spices and mix well
- taste spice mixture and adjust to your liking
- slice zucchini thinly
- place zucchini rounds on dehydrator/lined cookie sheets
- brush rounds very lightly with olive oil, don't use too much oil
- sprinkle rounds with spices lightly--don't over season
- bake/dehydrate for two hours, until rounds are crispy
- store in airtight container for 2-3 days
If you’re looking for more portable snacks, also check out these ideas: apple chips, secret ingredient fruit leather, portable meatballs, pigs in corn blankets.