Zucchini Chips

Name: Zucchini-Chips
Total time: 8 h
Ingredients: 1000 g Zucchini; 20 ml Olivenöl; 8 g Meersalz; 5 g Paprikapulver edelsüß; 3 g Knoblauchpulver; 2 g Schwarzer Pfeffer gemahlen

Spice MixOtherDehydratingEasy8-12 hrs55-65 °C

Thin zucchini slices are marinated with spices and processed into crispy chips in a dehydrator. The chips are a healthy and low-calorie alternative to potato chips. They can be seasoned as desired with various spices such as paprika, garlic or herbs.

Ingredients(for 1 kg)

Zucchini1000 g

Olive oil20 ml

Sea salt8 g

Sweet paprika powder5 g

Garlic powder3 g

Ground black pepper2 g

Instructions

Preparation

20 minutes

Wash zucchini, cut off ends and slice into even 2-3 mm thin rounds using a mandoline. In a bowl, toss slices well with olive oil, salt, paprika, garlic powder and pepper.

Drying

8-12 hours

Distribute seasoned zucchini slices without overlapping on the dehydrator trays. Set dehydrator to 55-65 °C. Flip once after 4 hours. Chips are done when completely crispy and dry.

Cooling and Storage

20 minutes

Allow chips to cool completely to room temperature – they will become even crispier as they cool. Store in an airtight container at room temperature for up to 2 weeks.

Pro Tip

Uniform slice thickness is crucial – a mandoline ensures perfectly even slices and therefore consistent drying time.

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