The first batch I made in the oven and had a bit of success, still a bit too mushy and watery. Instead of throwing the batch out, I plugged in our dehydrator and let the chips finish for a few hours. Honestly, I struggled to not open the lid and sneak a chip every time I walked into the kitchen.
Over the weekend, I made a second batch and am much happier with the outcome. While you could bake the zucchini chips in the oven, I would highly suggest using a dehydrator to maximize the chippiness! -Yep, I’m making up words.
To make your own you’ll need:
- At least 3 – 5 medium to large zucchini’s
- Melted coconut or olive oil (no more than a 1 – 2 teaspoons)
- Seasoning of choice
- Pre-heat the oven to 350 degrees
- Line a baking sheet with parchment paper
- Cut the zucchini down in to chips and make the slices a bit thicker as they will shrink during the baking/dehydrating process
- In a large bowl mix chips with oil and seasonings of choice
- Line chips on a baking sheet and be sure not overlap the chips
- Place into the oven for about 10 – 12 minutes
- Flip and put back into the oven again for 10 – 12 minutes
A few things: You’ll need a ton of zucchini or squash if you are looking to replace an entire bag of potato chips. Slice and dice your zucchini first thing in the morning and let the dehydrator do all of the work for about 5 – 6 hours, checking on occasion to make sure the chips aren’t too dried out. And lastly, wait for the addiction to begin.
At this point, you can decide to keep using the oven to dehydrate your zucchini chips or move them to the dehydrator.
Store in a storage container provided that they last that long!