zucchini chips.

If you love your dehydrator as much as I do, you will want to keep using it all summer. We love kale chips and make them all the time. But you can also make snack 'chips' from other veggies too (beets!). Zucchini is in that 'overabundance always have too much of it' category. And honestly, it doesn't have much flavor on its own. But these chips? So good, so easy and you can make them all summer long.


It is basically the same as kale chips. You slice your zucchini very thinly with a knife or mandolin and put into a bowl. In a small bowl mix together 2 tsp of olive oil, a pinch of salt and pepper, and any herb blend you like. I used a nice pinch of yellow curry powder and some dried cilantro from the garden. See what you like - smoky paprika, onion powder, fresh thyme...


Drizzle the mixture over the slices, tossing gently until completely coated. Lay the slices out on your dehydrator and dry until crispy. Be sure to rotate your trays so they dry evenly.


I like using the dehydrator because it doesn't heat up the house on hot days, and it also doesn't heat the food to a high temperature. You can do these in an oven on a baking sheet (or something that allows air to flow all around like a rack), just be sure to use the lowest temperature setting, open the door a bit if needed, and to turn them over midway.

The time they need to dehydrate will depend on the humidity where you are. Just let them go until crispy. They will stay crispy in an air tight container if they are really dry, but can get a little soft in a bag if there is much humidity or they were not dehydrated until fully dry. So best to just eat them right away! It is hard to stop anyway...