Homemade Dehydrated Zucchini Chips
Processing method: Food Dehydrator
Processing time: 6-9 hours (Depends on thickness of the slice)
- Vegetable Slicer
- *Optional (Your favorite seasonings garlic, salt, pepper, etc.)
For the best results, pick zucchinis which are approximately the same size. Slice them to the same thickness to ensure they are done at the same time and are all the same consistency. Aim for around ¼ inch thickness.
If you are seasoning your Zucchini chips, add a splash of oil so the seasoning sticks better and the zucchini is more crunchy. Be mindful to not put too much oil or the food will just become soggy in the dehydrator.
Once sliced and seasoned, prepare the trays by putting them in a single layer on the trays leaving room for good airflow.
Dehydrate them anywhere between 125 - 150 degrees F. Check on the trays every 2-3 hours and make sure to keep rotating the trays. (The bottom usually is hotter so it tends to get cooked quicker). Once they are crisp, cool completely. Then store your homemade chips in an airtight jar or container if not eating immediately.
Inspired by: Low Carb No Carb, Health Starts In The Kitchen
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