Over the past week I have seen my Grey Zucchini plant start to go crazy which means it is zucchini eating season! This year I did a better job spreading out my summer squash plantings. I have three plants (Grey Zucchini, Lemon Squash, and Patisson Strie Melange) which I planted about 2 weeks apart. Right now my Greg Zucchini is the one that is starting to produce tons of light green beauties and we are eating them like crazy to keep up with them. Last weekend we didn’t get to eating a few of them and more are ready to be picked on the plant so I turned to my dehydrator to help me make good use of my zucchini. Zucchini chips are a healthy, delicious way to have a tasty snack on hand for when the munchies strike and preserves the flavor of in-season squash. Also, is super easy to do!
Thinly slice zucchini (a little less then 1/4 in. thick) and lay in a single layer on the dehydrator rack. (The thickness of the slices will determine how long you will need to dry them.)
Sprinkle a small amount of sea salt on each sliced round of zucchini.
Set the dehydrator at the right temperature for vegestables (mine was set at 135 degrees) and dehydrate for several hours. Since each deydrator is different check on your chips every couple of hours or every hour toward the end. You will know that they are done when they feel leathery. They should not feel wet, yet they should not be super crispy either. We are not going for potato chip texture as these chips are more chewy than crispy but they must be dry enough that they won’t mold.
Store in an airtight container. These will keep for several months if dried properly.
There you go! Another way to enjoy the bountiful zucchini harvest!
This post is linked to Little House in the Suburbs,Carnival of Home Preserving, Whole Foods Wednesday, Frugally Sustainable, Healthy 2day Wednesday, Beyond the Peel, Simple Lives Thursday, and Your Green Resource.