• The Vegetarian Homestead

Dehydrated Zucchini chips

I love zucchini but there comes a time during the season when the plants are cranking out loads of them that I can barely keep up. Last year I froze many bags of grated zucchini. Honestly I just didn't feel like using it for one reason or another. So this year I decided to use another method of preservation that is more palatable.

Dehydrated zucchini and yellow squash chips are delicious! When food is dehydrated, the water is removed and there is less chance of spoilage. The trick to making the zucchini and yellow squash chips extra tasty is to let them dry completely (until they are almost brittle!) in the dehydrator before you store them. If any moisture is left, the chips will be chewy and rubbery.

This is a very simple recipe since I don't marinate or season the chips before dehydrating.

Step 1. Wash the squash and slice it with a mandolin slicer or a knife, about 1/8 inch thick.

step 2. Load it up on a dehydrator tray in a single layer.

step 3. Dehydrate at 125-135F for about 24 hours (check every 6hours or so and dry more/less as needed).

step 4. When the chips are completely dry and crunchy, store them in a mason jar with a tight lid.

That's it! It takes less than 10 minutes of hands on time and the rest is done by the dehydrator!

These will stay fresh in the jar for several months. Serve them with hummus, guacamole, salsa, ect.


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