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Salt Spice and Dill Pickle Zucchini Chips

Dehydrated Zucchini Chips 3 Ways - Salt, Spice, Dill Pickle

Looking for ways to use up your summer garden zucchini? Dehydrating zucchini is a great way to preserve your zucchini and it makes for a delicious and healthy snack. Dehydrated zucchini chips are great to eat as is or combined with your dip of choice such as guacamole or ranch.
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Course Snack

Equipment

  • Dehydrator
  • Mandoline slicer, box grater for slicing, or a sharp knife

Ingredients
  

Salt and Spice

  • 2-3 medium sized zucchinis
  • salt
  • garlic powder
  • onion powder
  • paprika
  • italian seasoning

Dill Pickle

  • 1 large or 2 medium zucchinis
  • 1 tbsp dried dill (fresh may be used as well)
  • 1 tsp onion powder
  • 1/2 - 1 tsp salt (to taste)
  • 1 tbsp avocado or olive oil
  • 2 tbsp apple cider vinegar

Instructions
 

Dehydrated Salt and Spice Zucchini Chips

  • Cut the ends off of each zucchini.
  • Thinly slice the zucchini. I recommend keeping them around ⅛ inch thick. Use a mandolin if available, otherwise a sharp knife will work just fine.
  • Season one side of the sliced zucchini with a sprinkle of salt for the salt only chips.
  • Combine equal amounts of salt, garlic powder, onion powder, paprika, and Italian seasoning. Sprinkle one side of the sliced zucchini for the spice chips.
  • Spread the seasoned zucchini slices in one layer evenly onto the dehydrator trays.
  • Dehydrate the zucchini at 135 degrees F until crisp. All dehydrators our different. Ours took about 8 hours.
  • Store in an airtight container. We prefer mason jars.
  • Enjoy!

Dehydrated Dill Pickle Zucchini Chips

  • Cut the ends off of each zucchini.
  • Thinly slice the zucchini. I recommend keeping them around ⅛ inch thick. Use a mandolin if available, otherwise a sharp knife will work just fine.
  • In a large bowl, combine zucchini slices, dill, onion powder, salt, oil, and vinegar.
  • Stir until well combined.
  • Spread the seasoned zucchini slices in one layer evenly onto the dehydrator trays.
  • Dehydrate the zucchini at 135 degrees F until crisp. All dehydrators are different. Ours took about 8 hours.
  • Store in an airtight container. We prefer mason jars.
  • Enjoy!
Keyword dairy free, dehydrated zucchini, garden recipe, garden zucchini, gluten free, healthy, low carb, summer recipe, Zucchini, zucchini chips, zucchini recipes, zucchini squash