We have some over-achieving zucchini growing in our garden this summer. Trying to imitate baseball bats, these things were so monstrous I hardly knew what to do with them. Enter: the dehydrator and the easiest, healthiest, and most addictive snack you can ever make… zucchini chips! This recipe from TheWholesomeDish.com is intended for the oven, but works great for the dehydrator as well.
Salt and Vinegar Zucchini Chips
Container count per serving: 1 green, 1 tsp
- 6 cups zucchini
- 2 tbsp. olive oil
- 2 tbsp. apple cider vinegar (red wine or white vinegar would also work)
- ½ tsp. salt
- ¼ tsp. ground black pepper
- OVEN: Preheat oven to 225 degrees F. Line 2 large (17 x 11 inch) baking sheets with parchment paper or silicone baking mats.
- In a large bowl, add the oil, vinegar, salt, and pepper. Whisk until well combined.
- Add the zucchini to the bowl. Use your hands to very gently coat the zucchini in the vinaigrette.
- Pull zucchini slices from the bottom of the bowl (to ensure even vinaigrette distribution) and lay them on the baking sheets. Spread them out into an even layer, not overlapping.
- Bake until the zucchini is brown and crisp. When you lift the zucchini from the baking sheet, it should not bend. This will take between 2 and 3 hours, depending on how thin your slices are and the color of your pan. If some chips seem done while others still seem a little soft and soggy, remove the chips that are done and return the baking sheet to the oven until all the chips are crisp.
- Cool completely. Store in an airtight container.
- DEHYDRATOR: Follow steps 1 – 4.
- Place zucchini slices on dehydrator trays and dehydrate at 135 degrees for 5-6 hours or until crispy.
For more delicious recipes, visit TheWholesomeDish.com