Easy Dehydrated Zucchini Chips Recipe
Dehydrated zucchini chips made from fresh garden harvest — a crisp, healthy snack stored in a glass jar with herbs and slicer nearby.
Easy Dehydrated Zucchini Chips Recipe
Dehydrating zucchini is one of the easiest and most effective ways to preserve your summer garden without relying on freezer space. If you find yourself with more zucchini than you can sauté, freeze, or bake into bread, this method transforms those fresh slices into crisp, long-lasting chips that are perfect for snacking or topping salads.
This small-batch project is ideal for beginner preservers and requires very little effort once the prep is done. You can customize the chips with seasoning blends, brush them with olive oil, or leave them plain for a clean and natural taste. Once dried and cooled, they store beautifully in airtight jars and last for months.
Materials
3 to 4 medium zucchini
Salt
Olive oil or seasoning (optional)
Dehydrator or oven
Mandoline slicer or sharp knife
Instructions
Wash zucchini and slice into 1/8-inch rounds using a mandoline or sharp knife.
Sprinkle lightly with salt and let sit for 30 minutes to release excess moisture.
Pat the slices dry with a clean towel or paper towel.
Arrange in a single layer on dehydrator trays or parchment-lined baking sheets.
Dry at 125°F for 8 to 10 hours in a dehydrator, or bake in the oven at 200°F for 2 to 3 hours, flipping once midway through, until crisp.
Let chips cool completely, then store in airtight jars in a cool, dry place.
Tips and Variations
For extra flavor, try garlic powder, chili flakes, or nutritional yeast before drying.
Make sure slices are uniform in size for even drying.
These chips can be re-crisped in a warm oven if they soften from humidity.
Want more simple food preservation projects like this?
Download the FiberMaiden Beginner’s Guide to Food Preservation for clear, seasonal recipes you can use all year.
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