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–+ servings
dehydrated zucchini with a hot chili dip.

Dehydrated Zucchini Chips

Keri Bevan
Dehydrated zucchini chips are incredibly easy to make. This low carb, keto, vegan friendly snack can be made with under 15 minutes hands-on- time. Your food dehydrator does the rest!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Snack
Cuisine American
Servings 4 servings
Calories 39 kcal

Ingredients
  

  • 3 zucchini washed
  • 2 teaspoons garlic powder
  • ½ teaspoon sea salt
  • 1 teaspoon olive oil

Instructions
 

  • 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.

Nutrition

Calories: 39kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 303mgPotassium: 402mgFiber: 2gSugar: 4gVitamin A: 294IUVitamin C: 26mgCalcium: 25mgIron: 1mg
Keyword dehydrated zucchini chips
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