Zucchini Chips

I should have posted this in the middle of July when zucchinis were actually growing, but I am always about 2 to 3 months behind on my editing so here we are.

 Mind you it may be summer still where you are in which case, lucky you.  It’s freezing here (in Canada), and my garden has given me all it had for this year.  Not that I can’t buy zucchinis at the grocery store like everybody else but it’s not nearly as exciting as when they are freshly picked from the garden.  Something about growing your own food just makes the whole experience a lot more special, just try it.  I actually don’t love the actual act of gardening that much but I do love cooking and eating so it’s all worth it.  Anyways, zucchini chips.  They’re fantastic.  And super low carb (yay).  And not deep fried in canola oil (another bonus).   So ditch your bag of potato chips, give these a shot, leave some feedback, and enjoy!

PS I highly recommend that you use a medium size zucchini, not a massive one like the one in the picture below. |The bigger ones ten to have more seeds in the middle and make mushier chips.

 

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Zucchini Chips
Print Recipe
Servings Prep Time
1 bowl 15 minutes
Cook Time
2 to 10 hours
Servings Prep Time
1 bowl 15 minutes
Cook Time
2 to 10 hours
Zucchini Chips
Print Recipe
Servings Prep Time
1 bowl 15 minutes
Cook Time
2 to 10 hours
Servings Prep Time
1 bowl 15 minutes
Cook Time
2 to 10 hours
Ingredients
Servings: bowl
Instructions
  1. Start by washing and scrubbing your zucchini and pat it dry. Using a mandolin, slice zucchini thinly (about 3/16th of an inch). You can use a knife if you don't have a mandolin but I highly recommend a mandolin. Mix the olive oil and spices (including the yeast) in a bowl and toss the zucchini slices in there. Toss to coat as evenly as possible. Add spices if needed, aka if some of the chips look bare and didn't get enough of the oil & spice mix on them.
  2. For the next step I used a dehydrator but from what I hear they turn up great in the oven as well. Lay the zucchini slices evenly on either a baking sheet or your dehydrator trays. If using the oven, bake for about 2 hours @225 (you may need to bake longer depending on your oven). For the dehydrator you will need them to stay in there for about 10 hours @130. Again use your judgment, if they are not crispy enough after 10 hours just leave them in until they are. Enjoy by themselves or with your favorite dip!
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