Zucchini season is best in mid summer, because it’s a warm weather plant. Even so, zucchini can be found at most groceries through most of the year. Look for firm and glossy fruit with no marks or soft spots.
Simply wash the zucchini and then slice thinly. A mandolin would be the best choice of tool, but I did just fine with a chef’s knife. If you want your zucchini chips to have lighter edges, then peel then first then slice.
Put the sliced zucchini in a lidded container and add the marinade. Shake well to coat.
Spread out in a single layer on lined dehydrator sheets. Dehydrate at around 145 degrees Fahrenheit for about an hour, then reduce the temperature to 120 and dehydrate for another 12 hours or so. Overnight is a good way to time it. They’re done when all the moisture has been removed. They should be pretty crispy and only a little chewy. The full recipe is below.
- 8 cups thinly sliced zucchini rounds ($5.00)
- 1/2 cup agave ($1.00)
- 1/4 cup balsamic vinegar ($.40)
- 1/4 olive oil ($.40)
- 2 tablespoons dried oregano ($.05)
- 2 tablespoons dried basil ($.05)
- 2 tablespoons dried parsley ($.05)
- 1 tablespoon garlic powder ($.05)
- 1 tablespoon onion powder ($.05)
- 1 teaspoon salt (or more to taste)
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes ($.05)
- Slice the zucchini, pat dry if needed, and place in a large, lidded container.
- In a small bowl, whisk together the remaining ingredients.
- Pour over the sliced zucchini, cover, and shake (or just stir) until zucchini is evenly coated.
- Spread the zucchini on lined dehydrator sheets and dry at 145 degrees for about an hour and then at 120 for about another 12 hours or overnight (dehydrating time can vary), until crispy.
- Store leftovers in an airtight container and pop into dehydrator for a few minutes to crisp them up again if necessary.