Are you a sweet or salty person? I like sweets just fine, but salty snack foods are my downfall. I have zero willpower around an open bag of potato chips; I never buy them because there is only one outcome, and that involves me lying on the couch, bloated, with an empty bag beside me and chip crumbs all over my shirt. I like to avoid that outcome at all costs.
Can you relate? There's a much better way to get your salty fix, and that is with these delicious zucchini chips. The fun thing about this recipe is that you can flavour the chips any way you like—let your imagination go wild! My mother-in-law gifted me with not only an insane amount of zucchinis from her garden, but also with a bag of dried dill. Enter the dill pickle zucchini chip—just like potato chips, but without all the regret! For those of you who aren't fans of dill, I'm also including a recipe for plain zucchini chips, which are very tasty too.
These zucchini chips can be made either in an oven or a food dehydrator. I'm a fan of using the dehydrator, but the oven on very low heat will work just fine. For best results, keep it low and slow! The key to good zucchini chips is to slice them very thin, and to let them get very crispy in the oven or dehydrator. It takes a while to get that crispiness, and the mouth-watering aroma will drive you crazy, but be patient—the end result is worth the wait!
Ingredients:
Dill Pickle Zucchini Chips
Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.
Place zucchini slices in a large bowl. Whisk together oil, vinegar, garlic, salt, and dill. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.
If using a food dehydrator, arrange evenly on the trays and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.
If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.
Plain Jane Zucchini Chips
Slice zucchinis into rounds approximately 1/8 inch thick. Use a mandolin for the most consistent results.
Place zucchini slices in a large bowl. Whisk together oil and salt. Pour over the zucchini and, using your hands, massage into the slices until they are evenly covered.
If using a food dehydrator, arrange evenly on the trays, and then dehydrate at 125 degrees for approximately 6 hours, or until the zucchini is very crispy.
If using an oven, arrange evenly on lightly sprayed baking sheets and then bake at 200 degrees for approximately 2 1/2 hours, or until the zucchini is very crispy.
Want more healthy chips? Try my Easy Kale Chips. Looking for more addictive and nutritious snacks? Try my Roasted Red Pepper Hummus or my Holy Moly That's Good Guacamole. How about a sweet way to use up those zucchinis? Check out Katja's Mouthwatering Zucchini, Chocolate, and Coconut Bread.
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