I bet you can't eat just one! 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 - your kids will love them!
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
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.
Oven Directions:If you don't have a dehydrator, do these in an oven at the lowest setting. You might want to do them at ¼" instead of ⅛" so that they don't burn. Place on parchment paper, and dry until crispy - but be careful to watch so that they don't burn.