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Zucchini Chips


4 cups thinly sliced zucchini (about 2-3 medium)
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons coarse sea salt

To make in a dehydrator:

  1. Use a mandolin or slice zucchini as thin as possible
  2. In a small bowl whisk olive oil and vinegar together
  3. Place zucchini in a large bowl and toss with oil and vinegar
  4. Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt

Drying times will vary based on slice thickness: anywhere from 8-14 hours

To make in the oven:

  1. Line a cookie sheet with parchment paper
  2. Lay zucchini evenly
  3. Bake at 200 degrees F for 2-3 hours
  4. Rotate half way during cooking time

*Results may vary from person to person. No individual result should be seen as typical. These statements have not been evaluated by the Food and Drug Administration.