Zucchini Chips

Our garden zucchini are going crazy… and I’m loving it.  I decided to try out making some zucchini chips as a healthy snack. 



And, they are my new favorite snack. 



Zucchini Chips
Ingredients

• Large zucchini(s)
• Olive Oil Spray
• Sea Salt
• Additional seasoning, if desired {garlic, Italian…}*

Directions

Using a mandolin slicer, slice your zucchini until they are 1/8-1/4 C in thickness.  If you’ve ever made pickles, you’ll want them just slightly thicker than pickle slices. 



Toss the zucchini coins in a large bowl.  Spray with olive oil and toss until well coated.  Add the sea salt and seasonings and toss again.



Arrange the zucchini slices into your dehydrator.  Dehydrate for ~4 hours with the temperature set at 160 degrees. 



Store in an airtight container for up to 1 week… they might last longer, but we have eaten all ours in that timeframe so that’s all I can recommend. 



If you don’t have a dehydrator, lay out your zucchini coins on a cookie sheet covered with parchment paper.  Place in your oven, set at the lowest oven temp and bake for anywhere between 1-5 hours until zucchini are dehydrated!
 


Enjoy!

*After trying a few combos, I prefer just sea salt.  But, that’s just me.  I like just plain vanilla ice cream too. 

Linked to: Tasty Tuesday, Tasty Tuesday (2), Totally Tasty Tuesday, Talent Show Tuesday, Ingredient Spotlight

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