Dehydrated zucchini chips are incredibly easy to make. This low carb, keto, gluten free and vegan friendly snack can be made with under 15 minutes hands-on-time. Your food dehydrator does the rest!
If you've tried my cucumber chips, you'll know that I'm all about using my dehydrator to make crispy chips that are healthy alternatives to potato chips. There's a million different ways you can flavor these zucchini chips. I've made the recipe simple - just some garlic powder and sea salt. But, it you want to add a flavor boost you can use everything from Old Bay to Everything Bagel seasoning to the raw zucchini before putting it in your dehydrator (or oven). You can even make salt and vinegar zucchini chips.
🧡Reasons You'll Love This Recipe
🧡They're a great, healthy alternative to traditional potato chips! They're low-calorie and high in fiber, vitamins, and minerals.
🧡Dehydrated zucchini chips can be eaten as a snack on their own, or they can be used as a crunchy topping for salads, soups, or casseroles. Toss them in the blender with your favorite smoothie ingredients for an added vitamin boost. You can also use them as a healthy alternative to croutons in your favorite recipes.
🧡They have a long shelf life. In fact, they can be stored in an airtight container for several months.
🧡Dehydrating zucchini chips is easy to do, and you can make them at home using a food dehydrator or an oven ~ I'll give you instructions for both.
What's A Dehydrator? And Why You Need One
A dehydrator is a kitchen appliance used to remove moisture from food, which helps preserve it for a longer period of time. They circulate warm, dry air over the food, causing the water content to evaporate.
Fruits, vegetables, and herbs can all be dehydrated using a food dehydrator. See my cucumber chips and dehydrated pineapple chunks as examples of the different kinds of foods you can dehydrate. They're readily available at surprisingly low prices. I just have a small dehydrator that I paid about $30.00 for, and I use it all the time.
There's a few reasons why you should give up some of your precious kitchen countertop real estate to make room for this handy appliance. First and foremost, dehydrating food removes the moisture content, which makes it less likely to spoil. This means that you can preserve food for longer periods of time without the need for refrigeration or freezing.
Dehydrated food is also convenient because it's lightweight and compact, making it a great option for camping or hiking trips. And, dehydrated foods retains a lot of their nutritional value. In fact, some nutrients even become more concentrated in the dehydrating process.
Another benefit of using a food dehydrator is that it's a cost-effective way to preserve food that might otherwise go to waste. For example, if you have a lot of produce from your garden that you can't eat before it spoils, you can dehydrate it and use it later!
- Zucchini: A ripe, fresh zucchini should have a bright, shiny, and even-colored skin. The skin should be free of blemishes, bruises, or cuts. When you press on a ripe zucchini with your finger, it should feel firm and not soft or mushy. If it feels soft or squishy, it may be overripe or beginning to spoil.
- Garlic Powder & Sea Salt: This is a simple dehydrated zucchini chips recipe. They're simply seasoned with garlic powder and sea salt. For additional flavor options, see my suggestions below.
- Olive Oil: I like to use a nice, grassy extra virgin olive oil. You only need a teaspoon, and this recipe has minimal ingredients, so try to use the best you can afford. I lot of people ask me about the sustainability of olive oil. If you want to know more about this issue, have a look at Is Olive Oil Vegan? The Answer Might Surprise You.
How To Make Dehydrated Zucchini Chips
- Rinse and dry your zucchini. No need to peel.
- Cut your zucchini into ¼ inch slices. You can cut the slices thinner to reduce dehydrating time, but the zucchini, once dehydrated will be almost "see-through-thin." You can use a sharp knife or a mandoline for this.
- Transfer the sliced zucchini to a large mixing bowl and add your olive oil. Sprinkle the garlic powder and sea salt over the top of the zucchini. Stir with a wooden spoon to ensure the zucchini is evenly coated in the oil and spices.
- Lay your zucchini slices out on in a single layer on the racks of your dehydrator.
- Dehydrate at 135 ℉ (60℃) for 6-10 hours. Rotate your dehydrator trays every 2 hours or so to ensure even dehydration.
How To Make Dehydrated Zucchini Chips In The Oven
- Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Wash the zucchini and slice it into thin rounds, about ⅛-inch thick. We'll be cutting them thinner than in the dehydrator method. Use a mandoline or a sharp knife to ensure that the slices are even.
- Lay the zucchini slices in a single layer on the prepared baking sheet, making sure that they don't overlap.
- Bake for 2-3 hours or until the zucchini chips are dry and crispy. Flip the zucchini slices over halfway through the baking process to ensure even drying.
- Check the zucchini chips periodically to ensure that they are not burning or getting too brown. If needed, reduce the oven temperature or the baking time.
- Once the zucchini chips are dry and crispy, remove them from the oven and let them cool down to room temperature.
- Store the zucchini chips in an airtight container or resealable plastic bag in a cool, dry, and dark place.
🧂Additional Seasoning Options
Here's a few creative seasoning options to make your dehydrated zucchini chips uniquely yours.
- Smoky Paprika: Combine smoked paprika, cumin, and a little bit of chili powder for a smoky and slightly spicy seasoning for your zucchini chips.
- Lemon and Pepper: Mix together lemon zest, black pepper, and a little bit of salt for a bright and tangy seasoning that pairs well with the mild flavor of zucchini.
- Ranch: Make a homemade ranch seasoning by mixing together garlic powder, onion powder, dried dill, dried parsley, salt, and pepper. Sprinkle this over your zucchini chips for a delicious, classic ranch flavor.
- Everything Bagel: Combine sesame seeds, poppy seeds, dried garlic, dried onion, and a little bit of salt for an everything bagel inspired seasoning that will add a delicious crunch to your zucchini chips.
- Let the dehydrated zucchini chips cool to room temperature before storing them.
- Place them in an airtight container or a resealable plastic bag. Make sure that there is no air trapped inside the container or bag.
- Label the container or bag with the date you dehydrated them so you can keep track of how long they've been stored.
- Store in a cool, dry, and dark place. Avoid exposing them to direct sunlight, heat, or moisture, as this can cause them to spoil.
- Check the zucchini chips periodically for any signs of spoilage or moisture. If you notice any discoloration, mold, or an off smell, discard them.
With proper storage, dehydrated zucchini chips can last for several months.
Frequently Asked Questions
Yes, you can rehydrate dehydrated zucchini by putting it in a bowl of hot water for 15 minutes. Alternatively, you can add the ps zucchini chips directly to soups or stews and allow the hot liquid to rehydrate them.
Yes! zucchini can be dehydrated. Dehydrating zucchini is a great way to preserve it for later use, and it can be used in a variety of recipes like soups, stews, and stir-fries.
Salting zucchini before dehydrating is an optional step, but it can help to remove excess moisture from the zucchini and improve its texture. Salt also contributes to the flavor of your dehydrated zucchini.
Craving More Easy Vegan Recipes?
Dehydrated Zucchini Chips
- 3 zucchini washed
- 2 teaspoons garlic powder
- ½ teaspoon sea salt
- 1 teaspoon olive oil
- Rinse and dry the zucchini. No need to peel.
- Cut the zucchini into ¼ inch slices. You can go thinner to reduce dehydrating time, but the zucchini, once dehydrated will be almost "see through thin."
- Transfer the sliced zucchini to a large mixing bowl and add the olive oil, garlic powder and sea salt. Stir with a wooden spoon to ensure the zucchini is evenly coated in the oil and spices.
- Lay the zucchini slices out on in a single layer on the racks of your dehydrator.
- Dehydrate at 135 ℉ (60℃) for 6-10 hours. Rotate the trays every 2 hours or so to ensure even dehydration.