Zucchini chips are an awesome way to use your summer harvest - and replace the unhealthy potato chips you may want to get rid of. There are so many seasoning varieties to do - and I bet you can't eat just one!
There's always the yearly joke of zucchini showing up on neighbor's doorsteps every summer because someone plants way more than they can use.
But I wonder if that's because people just don't know how versatile zucchini really is - and all the amazing things you can do with it besides making zucchini bread!
Zucchini chips are an awesome way to create a healthy snack to eat with lunches to replace tired, unhealthy potato chips you may already be serving your kids.
Another fun fact - Zucchini are called courgettes in most of the rest of the world.
How to Make Zucchini Chips
A dehydrator is a great way to make zucchini chips. You prep and load before you go to bed in the evening When you wake up in the morning, crisp, tasty chips are waiting for you!
Here's how to use a dehydrator. Oven instructions will follow below.
Equipment Needed
- Dehydrator
- Mandoline I am using the Dash Safe Mandoline that you can get from Amazon (watch for sales!)
- A reader told me that Bed Bath and Beyond also carry them and you can use your 20% off coupon on them as well.
- Knife -
- Cutting board
- Peeler
Instructions:
- Wash Zucchini
- Cut off blossom end
- Peel if desired
- Cut into ⅛" (3mm) slices. You can go a little thicker if you'd like, but these make really crisp chips - similar to Lays potato chips
- Season
- Place on dehydrator trays lined with mesh or parchment/baking paper
- Dry at 135-140°F or 60°C for 6-10 hours.
- Cool before testing. Chips should easily break
- Store in airtight container.
Store Zucchini Chips
Store in a good airtight container. They are best enjoyed within a couple of weeks.
If your zucchini chips start to lose their crispness, throw them back into the dehydrator for an hour or two.
Seasonings for Dehydrated Zucchini Chips
- BBQ sauce - you can use bottled BBQ sauce and brush on a thin layer to your chips
- Everything But the Bagel seasoning - be heavy-handed with this one - it's worth it!
- Nutritional Yeast - gives a nutty cheesy flavor - be heavy-handed with this one as well!
- Salt and Vinegar - soak zucchini slices in a salt and vinegar blend before dehydrating
- Pizza Seasoning - our very favorite (recipe is below)
Even more dehydrated veggie chip seasoning ideas
DIY Zucchini chips
Equipment
- Knife
- Cutting Board
- Peeler
Ingredients
- Zucchini
- Seasoning of your choice
Pizza Seasoning
- 2 tablespoon tomato powder
- ¼ ts[ celery powder
- 1 ts[ garlic powder
- 1 teaspoon onion powder
- ½ tablespoon Italian herb mix
- ¼ teaspoon pepper
- ⅛ teaspoon ground fennel seed
- ¼ cup parmesan cheese (in a jar)
Instructions
- Wash Zucchini
- Cut off blossom end
- Peel if desired
- Cut into ⅛" (3mm) slices. You can go a little thicker if you'd like, but these make really crisp chips - similar to Lays potato chips
- Season
- Place on dehydrator trays lined with mesh or parchment/baking paper
- Dry at 135-140°F or 60°C for 6-10 hours.
- Cool before testing. Chips should easily break
- Store in airtight containers for about two weeks.
Notes
Sheri P says
I made these only using salt. They’re very good! Never would’ve thought of this. Thanks so much for your recipes!
Darcy Baldwin says
The flavor possibilities are endless!
Pat says
Darcy, do you need to moisten the fresh chips so that the seasoning will adhere prior to dehydrating? Thank you! I love your dehydrating channel!
Darcy Baldwin says
No - I would have shown you that step if you needed to do it. It sticks with the moisture in the zucchini. If yours is really dry because you left it out, then you might need to.