Easy Garlic Zucchini Chips Recipe

by Merissa on August 1, 2016

in Recipes

Post image for Easy Garlic Zucchini Chips Recipe

Easy Garlic Zucchini Chips Recipe

I only planted 3 zucchini plants this year. Just three. I thought that should be a good amount so we will get what we need without being overwhelmed. I guess I thought wrong!

We happen to be a family that just loves zucchini, so I know I will always find a use for it. I had plans to dehydrate some for soups but I've been working on finding some simple snacks that we would enjoy and that's when I decided to make this Zucchini Chip recipe.

Easy Zucchini Chips

This recipe is so incredibly simple. Just 2 ingredients and very little hands on time to make it. Since zucchini doesn't have a strong flavor, these are very mild and can be enjoyed by the pickiest eaters.

Making Zucchini Chips

Start by washing up your zucchini. You can peel if your family doesn't enjoy the skins. My family doesn't, so I peel and give the skins to the cows as a treat. They LOVE them. Then you need to slice. I slice mine on the thickest setting on my mandoline. You can slice them by hand if you don't have one, just try and keep them around 1/8 inch thick. Please be careful if you are using the mandoline. I sliced off part of my thumb the other day and it did not feel good!

Dehydrating Zucchini Chips

Lay the slices of the zucchini on your dehydrator trays. Be sure and place them in a single layer and try to keep each slice separate on the tray. It takes me two medium/large zucchini to fill my dehydrator.

Homemade Garlic Salt

If you are buying garlic salt from the store, now is the time to stop! It's crazy easy to make your own and youย probably already have garlic granules/powder and salt at home. I mix 1 part garlic granules to 3 parts salt in this little shaker when I need it.

Salted Zucchini Chips

Sprinkle the garlic salt over the slices on the tray. I hold my trays over the sink to do this.

Food Dehydrator

Start your dehydrator at 150 degrees for 5 hours. You may need to go a little longer than this depending on the thickness of your slices and the level of humidity in your home. Sometimes it takes me 5 hours, sometimes 7. By the way, I have an L'Equip Filter Pro Food Dehydrator and I just love it! I got it 5 years ago and not had a single problem with it yet.

Garlic Zucchini Chips Recipe

Once the time is done, check the crispness of the zucchini chips to see if they are as crunchy as you want them to be. Remember that if they are still warm they may still be a little flexible but will firm up as they cool. After they are finished I remove them from the tray and place the ones that don't go directly into my mouth into a gallon size zippered bag. A gallon or half gallon jar would work for storage also.

Other Flavors

For some variety, you could try other spices or seasonings on this Zucchini Chips recipe. My family prefers to eat rather plainly so garlic is the "craziest" flavor we've tried yet. Plain salt is great though too!

Some spices that might work well:

  • Dill
  • Pepper
  • Basil
  • Red Pepper Flakes
  • Vinegar

Love simple recipes like this one? You may really enjoy my book, Little House Living: The Make Your Own Guide to a Frugal, Simple, and Self-Sufficient Life. It's filled with over 130 mix and DIY recipes and projects that are easy to make.

Will you give this Zucchini Chips recipe a try?


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5:23 am

{ 21 comments… read them below or add one }

1 Michelle August 4, 2016 at 10:40 am

This is great! I’m kicking myself for selling my dehydrator years ago!
Maybe oven baked?
Thank for the inspiration!


2 DIY Thrill August 5, 2016 at 12:31 am

This looks so yummy! Thanks so much for sharing! ๐Ÿ™‚


3 Donna August 5, 2016 at 8:27 am

Unfortunately my zucchini gave up the ghost already, but the farm markets still have an abundance. We recently bartered for a dehydrator and now don’t know what we’d do without it! This recipe will be made today! Thanks for sharing!


4 Marie August 5, 2016 at 8:44 am

I had been dehydrating zucchnis slices for a while but was keeping them for soups and stews in the winter. Eating them as is a good idea that hadn’t even occured to me!
I did a batch with salt and “herbes de provence” today (being in France) and they turned great. The kids loved them for snack and I had to keep some back in a tall cupboard so my husband can try them tonight.
thanks for sharing!


5 Linda August 5, 2016 at 11:44 am

Have been talking about maybe trying this. Now it is a sure thing.
Enjoy your site very much. Thank you


6 Sherry Attard August 5, 2016 at 1:42 pm

I drizzled olive oil and balsamic vinegar and dehydrated last year. Really yummy chipss.


7 Ericca C August 6, 2016 at 12:25 pm

Could I do this in my oven overnight? The lowest temp is 150 degrees.


8 Merissa August 7, 2016 at 8:19 am

I’m not sure I would leave them in overnight, I would personally want to keep an eye on them. You could definitely do them in your oven though if it goes to 150 degrees.


9 allan g August 7, 2016 at 12:34 pm

MUCH TOO MUCH SALT for the chips. I love salt, but this is really over the top.
I use zucchini for zucchini bread. I also add bananas ready to go soft.
makes for a really good bread treat. TOASTED is even better with a little butter. and I mean real butter.


10 Barbara August 7, 2016 at 9:09 pm

I know what you mean by only having to plant 3 zucchini plants. They’re so hearty, I only have to plant two! ๐Ÿ™‚ I love zucchini chips too.


11 Denise August 7, 2016 at 9:42 pm

I may have sliced mine too thin. They all stuck and I ended up with crumbs. My husband said to use baking spray but I don’t want that gross buildup on the trays. I imagine there is a trial and error breaking in period.


12 Merissa August 7, 2016 at 9:45 pm

Yes, our first batch was way too thin too and then I realized that I could adjust the mandoline! I actually liked them best on the widest setting that my mandoline has.


13 Denise August 17, 2016 at 11:13 am

Thanks for the tip. I sliced them thicker and also turned them half way through. They’re not as pretty as yours, but they’re good ๐Ÿ™‚


14 Sudheer D. nagpurkar August 8, 2016 at 8:31 am

Dear Merissa,
I read your receipe . It is fantastic. But onlyproblemis the dehydrator. It is not available here in market. Any other solution for this.???
Thank you


15 Lori August 8, 2016 at 1:54 pm

These look so good. I may have to break out my dehydrator…How long will they store for?

Thanks for sharing at DI & DI ๐Ÿ™‚ We enjoy seeing your creativity each week!


16 Miz Helen August 9, 2016 at 11:08 am

Your Zucchini Chips looks awesome, would love to try this! Thanks so much for sharing with us at Full Plate Thursday and hope you are having a great day!
Miz Helen


17 Jess August 9, 2016 at 4:46 pm

These sound so tasty!

Would love for you to share this with my Facebook Group for recipes, crafts, and tips.

Thanks for joining Cooking and Crafting with J & J!


18 Adelina Priddis August 11, 2016 at 12:41 pm

I need to find someone with a dehydrator and give these a try! I’ve been craving chips, and these would be a much better choice to the potato chips I’ve been snacking on.
Thanks for sharing on Weekend Bites


19 CJ Huang August 11, 2016 at 5:29 pm

Love this idea of making zucchini chips in a dehydrator! I’ve also got an abundance of zucchini, and I think I need to make some of these. ๐Ÿ™‚


20 C October 12, 2016 at 1:39 pm

How best to store these? Sounds great!


21 Merissa October 14, 2016 at 7:10 pm

I just store these in a bag on the countertop ๐Ÿ™‚


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