The best seasoning ideas for dehydrated vegetable chips are those you already love every day to season the foods you eat. Use one of these ideas to flavor your favorite veg today!
There are an infinite variety of combinations you can use from plain salt and pepper to commercial seasoning blends. But sometimes, the choices are just too many. Or perhaps you don't typically store a lot and want some ideas to help get you started.
Dehydrated vegetable chips are one of the best and healthiest snacks that you can create in your dehydrator. It's also a great way to rescue that random zucchini that's been sitting in your fridge for days that you can't seem to figure out how to incorporate into dinner.
Vegetables that make great dehydrated veggie chips
- Zucchini (my personal favorite)
- Sweet Potatoes
- Carrots and Parsnips
- Hearty greens (kale, spinach, radish, broccoli, swiss chard, etc.)
- Green beans (while not chips, per se, you can easily make veggie snacks with them)
How to Make Dehydrated Vegetable Chips
Most vegetable slices for dehydrating are made simply by thinly slicing and placing on dehydrator trays (or the oven), drying until crisp, and eating!
- Wash produce well.
- Slice into ¼" (6mm) slices.
- Blanch if needed (root vegetables especially, and a few other vegetables should be blanched before dehydrating - get the list here).
- Season generously with your favorite seasoning - lightly press into chip if necessary.
- Dry at 125°F/52°C for anywhere from 4 to 12+ hours depending on the vegetable.
- Test for dryness by allowing them to come to room temperature. Most chips should easily snap when dry).
- Store in an airtight container and use within a few weeks.
A note about using oil on vegetable chips: use it sparingly, but know that it can turn rancid in storage on the shelf over time, so don't use it to put up vegetable chips for long-term storage, but something you'll have eaten within a month.
Best Seasoning Ideas for Dehydrated Veggie Chips
Seasoning any particular veggie chips is easy to experiment with. Some chips do better with certain flavor profiles - so think about how you'd serve that veg on it's own as a side dish, but then experiment! We often do a tray per seasoning to find those we love best when doing a vegetable chip for the first time.
But here are some classic seasonings you can use on just about anything, and some that might be more specific to a particular vegetable.
- Salt & Pepper (dip your zucchini in vinegar, then salt them up well for an added treat)
- Salt & Vinegar (dip your veggie chip into vinegar, then salt it. Change that flavor up by using malt vinegar or apple cider vinegar. Or simply sprinkle on malt powder)
- Onion Powder
- Garlic Powder
- Ranch Dressing Mix (here's a DIY version with cucumber powder!)
- Nutritional yeast. This gives a nutty cheesy flavor to everything (especially good on dark greens, tossed in a little oil, and sprinkle on nutritional yeast and a little salt).
- Italian seasoning blend
- Jerk seasoning (these take a while to find one you love - but when you do, you'll use it all the time!)
- Taco seasoning (good for dark leafy greens, jicama, zucchini)
- Bagel Seasoning
- Tajin Spice blend - great on dark leafy greens, jicama, zucchini)
- Old Bay Seasoning
- Mrs. Dash or other commercial seasoning blends
- BBQ rub
- Cajun seasoning
- Korean spice rub
- Any commercial spice mix you already love
Make Your Own Spice Blends
Mix a quantity that fits your needs, whiz in a bullet blender or coffee grinder, for a powder, and store in an airtight container.
Italian Seasoning Blend
- ½ C dried basil
- ¼ C dried rosemary
- ½ C dried majoram
- ½ C dried oregano
- ¼ C dried thyme
- 2 TBS garlic powder
- 3 tablespoons garlic powder
- 1 tablespoon dried basil
- 1 tablespoon dried marjoram
- 1 tablespoon dried thyme
- 1 tablespoon dried parsley
- 1 tablespoon dried savory
- 1 tablespoon onion powder
- 1 tablespoon dried sage
- 1 tablespoon ground black pepper
- 1 tablespoon dried lemon zest
- 1 teaspoon cayenne pepper
- 1½ tablespoon poppy seeds
- 2 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1½ tablespoon dried minced garlic
- 1½ tablespoon dried onion flakes
- 2 teaspoon coarse sea salt
Ranch Dressing Mix
- ¼ cup dried parsley
- 1 tablespoon dried dill
- 1 tablespoon garlic powder
- 1 tablespoon onion powder (here is a good twist on onion powder)
- ½ teaspoon dried basil
- ½ teaspoon black pepper
Montreal Steak Copycat
- 2 tablespoons peppercorns
- 1 tablespoon paprika
- 1 tablespoon coarse salt
- 1 tablespoon dried garlic or minced garlic
- 1 tablespoon dill seed
- 1 tablespoon red pepper flakes
- 1 tablespoon onion powder
- 2 teaspoons coriander seeds
- 2 teaspoons mustard seeds
- 2 tablespoon of paprika powder or red chili powder
- 2 teaspoon dried lime zest
- 1 teaspoon of ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon coriander
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon sugar
Old Bay Seasoning
- tablespoon salt
- 1 tablespoon celery seed
- 2 teaspoons sweet paprika (you can do a mock version like this!)
- 1 teaspoon ground dry mustard
- 1 teaspoon ground ginger
- 5 bay leaves
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon freshly ground white pepper
- ¼ teaspoon crushed red pepper flakes
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground mace
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cinnamon
- 1/16 teaspoon ground cloves
Smokehouse BBQ Rub
- ¼ tsp granulated garlic
- ½ tsp dried orange zest (or orange powder will work as well)
- 3 tbsp granulated maple syrup from
- ¼ tsp cayenne
- 1 ½ tsp smoked paprika
- 1 tsp salt
- 2 tablespoons chili powder
- 1 tablespoon whole roasted and ground cumin seeds
- 2 teaspoons arrowroot powder
- ¼ teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 ½ teaspoons hot smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
Dried veggie chips should be stored in airtight containers for up to a year (if they don't have oil). Using zipper top bags is fine for a few days, but they are air permeable and will allow your chips to get soft over time.
Unfortunately, potatoes don't work as well as other vegetables for chips. You're so used to fried, that the texture is completely different. You can easily bake, air fry or fry potato slices for chip, but dehydrating is better for making dried potato slices to add to meals later.