A couple weeks ago, I saw a recipe on Pinterest for baked zucchini chips, and WOW, these were amazing. They were a perfect replacement for potato chips when you’re craving a salty snack, and of course, way lower in calories. I think I have made these at least five times since I found it. Ten million thanks to the blogger who posted this recipe. You can find it here. You are a hero in the Herron household.
I have been experimenting with different ways to flavor these and have found my favorite. We love spicy BBQ chips in this house. We can pretty easily down an entire bag in one or two sittings. So that was my inspiration for this. I think they turned out really good, but it could easily be changed to appeal to different tastes. I’m sure if you google “zucchini chips”, you could find thousands of different ideas.
So, after making and enjoying these zucchini chips many many times, my BRILLIANT husband had the genius idea of trying them in the dehydrator. He just made beef jerky a couple weeks ago, so I guess he had dehydrating on the mind. If you’re not an appliance junkie (like my husband), this can easily be done in the oven. I will tell how it’s done, or you can click on the link above.
What you need
- Cayenne pepper
- Chili powder
- Brown sugar
- Season salt
Slice your zucchini as thin as you can possibly get it. This is a lot easier if you use a mandolin. It helps keep the slices a uniform size, therefore allowing them to cook consistently. It also makes the process considerably faster.
I am pretty sure my mandolin cost about $15 at Walmart, so it was no significant investment, but most definitely a worthy one.
See? Nice thin, even slices. It would have taken me forever to cut them like that on my own.
Next lay the zucchini slices in the dehydrator and season them with the spices listed above, or those of your choice. Make sure you go light on the spices, especially the cayenne. The zucchini really shrinks up a lot once it dries out, and will get very concentrated. If you put too much cayenne, you will be drinking a lot of milk along with your chips.
Turn your dehydrator on to 135 degrees and walk away.
I only did two layers, which was 2 zucchini worth when I made it this time. It took 2.5-3 hours. I started checking it after the first hour or so because I really wasn’t too sure how long it would take.
You will know it’s done when it looks like the picture below. The zucchini slices will be nice and crisp, just like a real chip. There’s no harm in taste testing along the way too. They still taste pretty good, even when they’re not done yet.
This was slightly easier, and tasted slightly better than cooking them in the oven. The best part was, I didn’t have to have my oven on for almost 2 hours when it is 100+ degrees outside. They came out a little bit crisper than they do when I make them in the oven. It’s also nice to use the dehydrator because you can make more at a time. I can only ever seem to fit one zucchini worth of chips in my oven.
If you want to use your oven, it’s pretty much the same steps….
Preheat the oven to 225
Slice, coat with cooking spray, and season.
Bake for 45 minutes, flip, and bake for another 30 minutes or so.
In the oven, I found the closer the chips are to the bottom, the better they turn out.
I did not use cooking spray on half of the dehydrated zucchini and both halves turned out exactly the same. I had no issues with sticking, so I don’t think it’s necessary if you are taking that route.
And yeah, I ate two zucchini worth by myself in one sitting. Don’t judge, they were delicious. Just make sure you make a lot.