Zucchini chips

Our garden has exploded.

These babies are huge.

That’s what she said.

Bread knife for length comparison…

Can of beans for height comparison…

Something had to be done. We’ve been throwing zucchini into everything we can think of, giving them away, and freezing some for winter. The hubs decided it would be a great idea to make chips out of these bad boys. And they turned out wonderful!

Zucchini Chips

Ingredients:

1-3 large zucchini

dusting of salt & seasoning of your choice (we chose Jane’s Krazy Mixed-Up Salt)

Directions:

Slice zucchini to a quarter inch in thickness. Place zucchini in dehydrator in single layers. Dehydrate* at 135 degrees for 8 hours (if your dehydrator has a fan), or longer if your dehydrator lacks a fan.

Check for crispiness. You don’t want them to be bendy. They should break like a chip.

*You can probably make these in the oven at the lowest temp setting, but it will probably take longer. And who wants to leave an oven on all day long?

Enjoy with hummus, salsa, or your dip of choice!


What is your favorite non-chip “chip” or non-fry “fry”?