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Easy Homemade Zucchini Chips

  • Author: Sarah


Simple and easy zucchini chips to enjoy a low carb and healthy alternative to potato chips.


  • 1 large or two medium zucchini
  • 2 tablespoons olive oil
  • 1 teaspoon salt, or seasoning salt


  1. Thinly slice zucchini into even pieces. A mandolin can be useful to achieve perfectly thin and even slices.
  2. If desired, press the sliced zucchini between two layers of paper towel to remove excess moisture.
  3. Coat the zucchini slices in olive oil and sprinkle with salt.
  4. Place the zucchini on dehydrator trays, or baking trays lined with parchment if you are cooking them in the oven.
  5. Dry in the dehydrator until crisp, 8-12 hours depending on your relative humidity level.
  6. Alternatively, dry in your oven on 235F for 2 hours, check crispness and let cool in the vented oven.
  7. Store in a sealed container for up to 3 days, long term storage is not recommended.

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