Zucchini Chips with Parmesan

Name: Zucchini-Chips mit Parmesan
Total time: 8 h
Ingredients: 1000 g Zucchini; 100 g Parmesan (fein gerieben); 30 ml Olivenöl; 8 g Meersalz; 6 g Knoblauchpulver; 5 g Getrockneter Oregano; 3 g Schwarzer Pfeffer (fein gemahlen)

Pepper CrustOtherDehydratingMedium8-12 hrsN/AN/AN/A

Paper-thin zucchini chips with a savory Parmesan crust, gently dried in a dehydrator. The interplay of mild zucchini flavor and intense hard cheese creates an irresistible snack. The dehydrating process draws out the natural moisture from the zucchini, producing a crispy, flavorful slice.

Ingredients(for 1 kg)

Zucchini1000 g

Parmesan (finely grated)100 g

Olive oil30 ml

Sea salt8 g

Garlic powder6 g

Dried oregano5 g

Black pepper (finely ground)3 g

Instructions

Preparation & Dewatering

40 minutes

Cut zucchini into uniform slices approx. 3 mm thin. Lay slices in a single layer on a baking sheet, sprinkle with sea salt and let stand for 30 minutes. Then pat thoroughly dry with paper towels.

Seasoning

10 minutes

Place dry zucchini slices in a bowl and mix with olive oil, garlic powder, oregano and black pepper. Distribute grated Parmesan evenly over the slices.

Dehydrating

8-12 hours

Spread slices in a single layer on the dehydrator trays. Set the dehydrator to 57 °C and dehydrate for 8–12 hours. Check the level of crispiness for the first time after 6 hours.

Check and Cool

15 minutes

Chips are ready when they feel dry and crispy and no longer have a soft center. Allow to cool completely and store in an airtight container.

Pro Tip

Pre-treating with salt and subsequently patting the zucchini dry is crucial. The less residual moisture, the crispier the chips will be and the shorter the dehydrating time.

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