Crispy Dehydrated Zucchini Chips
The perfect keto-friendly, low-carb alternative to traditional potato chips, these crispy dehydrated zucchini chips are flavored with garlic salt or your favorite dry seasonings.
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Ingredients
- 2 to 3 medium-sized zucchini
- 1 Tbsp olive oil (or similar oil)
- ½ to 1 tsp garlic salt (or other dry seasoning)
Instructions
- Wash and thoroughly dry your zucchinis. Slice the zucchini either by hand using a sharp knife or using a mandoline. Aim for around 1/8" thick slices.
- Add the slices to a large bowl or gallon-sized zip lock bag. Pour in the olive oil and stir or gently shake to distribute the oil. Don't go overboard on your oil. This can end up with soggy chips that never dry out properly.
- Add the garlic salt or other seasonings and stir or gently shake.
- Lay the zucchini slices out on the dehydrator trays. The slices can overlap slightly, but make sure they are in a single layer. As the slices dry out, they will shrink some, so really pack them in there to begin with.
- Close the door and set the dehydrator tor 135º Fahrenheit. Allow the slices to dehydrate for about 6 to 7 hours. (See note below on dehydrating time.)
- To check if they are done or not, take one of the slices out and allow it to come to room temperature. As the chips cool, they will crisp up if they are dehydrated fully. A chip should snap in half when it is ready for storage.
- Store the cooled, dehydrated crispy zucchini chips in a glass airtight container at room temperature. Shake the jar occasionally and watch for any signs of moisture buildup on the jar, especially after the first few days.
Notes
- The dehydrating time will depend on the thickness of the zucchini slices, the moisture content of that particular food, and the temperature you set the dehydrator at. Check the slices after 6 hours and every 30 minutes to an hour thereafter.
