Dehydrated Zucchini Chips

At the beginning of the year, we bought a dehydrator so that we could dabble in the world of homemade jerky. It occurred to me the other day that we had never used it to make any kind of veggie chips. Great news, this is a problem I can fix!

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We had some zucchini that needed to be used up in the fridge and I had just bought a block of parmesan, (I think you know where this is going…) so it only made sense to make these parmesan zucchini chips.

The only caveat to these delicious veggie chips is that they are really only good fresh. After they have sat for awhile they lose their crunchiness. Nobody wants a soggy chip. It might be possible to crisp them back up in the oven, I didn’t get a chance to try because Janette and scarfed them down in one sitting.

If you have a mandolin slicer, use it to slice the zucchini. If you do not, just use a sharp knife and cut as thin as you can. The thinner the slices of zucchini, the crispier the chip.

Looking for more dehydrated food ideas? Check out our recipes for dehydrated dragon fruit, teriyaki beef jerky, and dehydrated citrus slices.

Dehydrated Zucchini Chips

Zucchini slices covered in garlic and parmesan cheese then dehydrated to make “chips”.

• Author: Jessica Pinney
• Prep Time: 10 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 10 minutes
• Yield: 4 1x
• Category: Snacks
• Cuisine: American

Print Recipe

★★★★★ 5 from 1 reviews

Ingredients

2 Large zucchini
2 oz Finely grated parmesan cheese
1 Garlic clove, finely grated
1 tsp Apple Cider Vinegar
1/8 tsp Salt

Instructions

In a medium bowl, add the apple cider vinegar, parmesan cheese, garlic clove, and salt. Mix together.

Now add the sliced zucchini. Toss to coat.

Arrange zucchini slices in a single layer on your dehydrator (I use this one) trays. Dehydrate at 135° for 5-10 hours, until chips are crispy.

Serve immediately.

Nutrition

• Calories: 31