Go Back
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.
Print Recipe Pin Recipe
Course: Snack
Ingredients Equipment Method

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

Equipment

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

Method
 

Dehydrated Salt and Spice Zucchini Chips
  1. Cut the ends off of each zucchini.
  2. 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.
  3. Season one side of the sliced zucchini with a sprinkle of salt for the salt only chips.
  4. Combine equal amounts of salt, garlic powder, onion powder, paprika, and Italian seasoning. Sprinkle one side of the sliced zucchini for the spice chips.
  5. Spread the seasoned zucchini slices in one layer evenly onto the dehydrator trays.
  6. Dehydrate the zucchini at 135 degrees F until crisp. All dehydrators our different. Ours took about 8 hours.
  7. Store in an airtight container. We prefer mason jars.
  8. Enjoy!
Dehydrated Dill Pickle Zucchini Chips
  1. Cut the ends off of each zucchini.
  2. 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.
  3. In a large bowl, combine zucchini slices, dill, onion powder, salt, oil, and vinegar.
  4. Stir until well combined.
  5. Spread the seasoned zucchini slices in one layer evenly onto the dehydrator trays.
  6. Dehydrate the zucchini at 135 degrees F until crisp. All dehydrators are different. Ours took about 8 hours.
  7. Store in an airtight container. We prefer mason jars.
  8. Enjoy!