Let's dive into this recipe on how to make zucchini chips in a dehydrator! This covers everything from slicing zucchini, to how to make these veggie chips salty and crispy, to what you need to know about dehydrators.
Why You Will Love This Recipe:
- Flavorful: Zucchini chips are versatile (that's why they are one of my favourite vegetables), you can make these chips with salt for a classic taste or add spices to make your favourite flavour, either way, they are healthy yet soo tasty!
- Easy: Zucchini is somewhat easy to grow therefore having extra zucchini is expected and this is another yummy recipe to use zucchini! The hardest part is waiting a long time (aka 7-9 hours) for the dehydrator to do its part.
- Healthy: These veggie chips are low-carb, there is no dairy, or gluten needed to make this recipe. Zucchini is nutrient dense and a tremendous wholesome alternative to your favourite potato chips.
- Why You Will Love This Recipe:
- Ingredients for Homemade Zucchini Chips
- Nutrition Of Zucchini
- The Dehydrating Process
- Making Zucchini Slices
- Tips for Best Dehydrated Zucchini Chips
- Edible Zucchini Flowers
- Flavor Variations
- How to Store Zucchini Chips
- Other healthy snacks!
- Made this recipe and loved it?
- Zucchini Chips in a Dehydrator
Ingredients for Homemade Zucchini Chips
These zucchini chips are the best simple snack if you don't want to buy too many ingredients. All you really need is zucchini and then use whatever spices are in your pantry!
- Fresh Zucchini: Look for a medium-sized zucchini for this recipe, you are going to make rounds with it. Zucchini can be replaced with other summer squash (crookneck, yellow straight neck, chayote, but not pattypan because it will be hard to get even slices) for a very similar chip. You can make these chips with yellow or green zucchini.
- Oil: I like to use olive oil, however, you could also use grapeseed oil, sunflower oil, or canola oil. You only need a little or else the chips don't dry as well.
- Sea Salt: I like to only cook with pure fine sea salt because there's no extra processing, it's just dried and it's high in minerals. You can also use the same amount of regular salt if you don't have sea salt.
- Optional - Other spices: Fresh garlic, or garlic powder, onion powder, chilli powder, Italian seasoning, black pepper, red pepper flakes or sesame seeds.
Nutrition Of Zucchini
Zucchini is low in carbohydrates and high in nutrition. This green summer sqaush is an antioxidant. Antioxidants combat the exposure to free radicals, that we encounter in the environment, products, and some foods even daily. It is a good source of vitamins C, A, potassium, calcium, iron, magnesium.
For this recipe you need a dehydrator, if you don't have one see the FAQ section below to make zucchini chips in the oven.
I like to use an Excalibur dehydrator, see what it looks like here. It is square, it contains a big powerful fan which I believe is why is faster and more efficient than other dehydrators.
When buying a dehydrator, look for one that goes from 105 degrees Fahrenheit on the lowest setting to 165 degrees Fahrenheit on the highest setting. This will be good to dehydrate anything from yogurt, fruit, or fruit roll-ups, vegetables, and meat.
Round vs Square Dehydrators: I personally have used both and like the square dehydrator machines a bit more. They feel are easier to manage in terms of placing and spreading food on, cutting the parchment paper to size (when needed), and washing afterwards.
The Dehydrating Process
These photos show the simple method to make your own zucchini chips. See the recipe card below for ingredient quantities.
Start by washing the zucchini. Then slice the zucchini into thin rounds. I found a mandoline slices the squash well, however, a food processor or bread slicer would work fine too.
Keep slicing the fresh zucchini until everything is evenly cut into rounds.
Place the zucchini rounds onto dehydrator trays as a single layer. Brush lightly with oil, or spray them with cooking oil. Sprinkle on sea salt and any other seasonings.
Place trays of zucchini into the dehydrator. Leave for 7-9 hours at 125 degrees Fahrenheit.
Make sure the zucchini is fully dry before removing the crispy chips from the trays. Store chips in a glass sealing jar for best results.
For no food waste: place the scrapes (either end of the squash) in a ziplock bag in the freezer and add it to your next veggie broth! This is an excellent way to use all veggie scrapes. When the bag is full of vegetable scrapes use this recipe to make broth!
Making Zucchini Slices
The goal is to make thin round zucchini slices. Being consistent in the slice size of the zucchini makes it easier to make these chips crispy. Tools to slice the zucchini:
>You can use a mandoline slicer, see what this looks like here. That's what I used!
>Using a food processor is an easy way to make the zucchini rounds quickly.
>Another alternative is slicing zucchini with a meat or bread slicer.
Tips for Best Dehydrated Zucchini Chips
I tested this recipe 4 times between two dehydrators. From my experience, I found:
- Too much oil makes these chips chewy.
- It's easiest to brush each slice with oil or spray them with oil and sprinkle seasoning, rather than mix it all together in a bowl as they break.
- Go easy on the salt, because the water evaporates and so they become more salty when the chips are dry.
- They shrink! It's worth it to make a big batch and fill the whole dehydrator to make lots of chips. This recipe makes about 5 full trays.
Edible Zucchini Flowers
You can dehydrate zucchini flowers too! The female flowers will grow more zucchini (you will see a little lump or baby zucchini behind them) so don't use those ones, but the male ones are super tasty covered in a little oil and sprinkled with sea salt.
I like to make the first batch with sea salt and the second batch with a fun flavour. Here are some great options and examples of what you can do!
- Parmesan Cheese: toss the sliced zucchini with parmesan cheese before dehydrating!
- Salt and Vinegar: use apple cider vinegar or white vinegar to coat the zucchini before dehydrating.
- Crunchy Hippy: 2 tablespoons of nutritional yeast and 2 tablespoons of ground-up flax seeds, mix together with the salt and then sprinkle on the sliced zucchini and the olive oil.
- Other seasonings: chili flakes, chilli powder, dried dill, lemon juice
How to Store Zucchini Chips
For best results, use an airtight glass container like a mason jar to store the chips in so they stay crispy! If the chips are not fully dried out or moisture gets into the container they can lose their crispiness.
If your veggie chips lose their crispiness: place them in the oven at the lowest temperature (usually 170F-180F) for 30 minutes until they crisp again!
Signs a fresh zucchini is bad include: soft with bruises, slimy with nicks or cuts, spongy, or covered with dark spots. A good zucchini is shiny and firm.
Summer squash can go bad fast. Keep zucchini in a cool place and eat within 3-5 days, or store it in the fridge (keep it in a crisper for best results) and enjoy it within 2 weeks. If you start to see zucchini going bad you can freeze it (grated or in chunks) or make muffins with it.
A zucchini can last 7 days to 2 weeks in the fridge. If it is a cut zucchini it will only last 1 week in the fridge. An unwashed zucchini will last longer. For best results keep zucchini in a plastic or paper bag that is slightly open for air circulation and then store it in the crisper of the fridge.
To make zucchini chips in the oven, place them on a cookie sheet covered in parchment paper, turn the oven on to the lowest setting (usually 170F-180F) and bake for a couple of hours. Prop the oven open to maintain a cooler temperature. Check every 2 hours for crispiness. They may become darker due to the higher heat.
Make thin slices of zucchini, and place them on a dehydrator tray. Brush them lightly with oil and sprinkle lightly with salt and other seasonings. Dehydrate at 125 degrees Fahrenheit for 7-9 hours until crispy.
Other healthy snacks!
On the lookout for other simple wholesome snacks? Try these:
Made this recipe and loved it?
I hope you enjoyed these perfect crispy zucchini chips! Let me know what you thought down below and leave a star rating - this will help others decide whether to make the recipe or not!
Zucchini Chips in a Dehydrator
- 1 dehydrator
- 10 cups zucchini about 4 medium zucchini
- 4 teaspoon olive oil
- 1-2 teaspoon sea salt
- 1-2 fresh garlic cloves or 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 tablespoon sesame seeds
- Start by washing the zucchini and removing any dirt. Then slice the zucchini into even thin rounds using a mandolin or a food processor. Place the zucchini rounds onto dehydrator trays.
- Using a pastry brush, brush the tops lightly with oil, (or spray them with cooking oil). Sprinkle on sea salt and any other seasonings.
- Place seasoned zucchini pieces on the trays into the dehydrator. Turn the dehydrator to 125 degrees Fahrenheit and leave it for about 7-9 hours. They will be fully dry and crispy when they are done. Remove the chips from the trays. Store chips in a glass sealing jar for best results to keep them crispy!