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.
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.
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!
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.
If you are buying garlic salt from the store, now is the time to stop! It’s crazy easy to make your own and you 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.
Sprinkle the garlic salt over the slices on the tray. I hold my trays over the sink to do this.
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.
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.
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:
- Red Pepper Flakes
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?