When zucchini chips are this easy to make, low in fat, high in fiber, and taste so amazing, why would anyone buy bagged potato chips? I have no idea! With zucchini in full season, now is the perfect time to try zucchini chips. Let’s get started!
1 large or 2-3 small zucchini
1 tablespoon coconut oil or olive oil
1 teaspoon sea salt or your favorite salt blend (I like Penzey’s “Mitchell Street Steak Seasoning”)
Step 1) Wash zucchini and slice into 1/8 inch thick slices. You can use a waffle-edged slicer if you have one (see photo), or just slice with a knife.
Step 2) Place zucchini slices on food dehydrator trays. If you don’t have a food dehydrator, consider investing in one! They start at around $20, and offer a GREAT way of preserving summer fruits and vegetables (especially if your freezer space is limited)!
Step 3) Use a pastry brush or napkin to lightly coat zucchini slices with coconut oil (or olive oil). Sprinkle zucchini slices with salt, and dehydrate for 12 hours or until crispy. Store in an airtight container.