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Zucchini Chip Recipes

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Make zucchini chip recipes from bumper crops of zukes!

Zucchini chip recipes don’t have to be stale and boring. And they don’t have to be deep fried, air fried or even baked. Instead, we offer up dehydrated zucchini chips that we’re confident you’ll be gobbling down as fast as the garden gives you zucchini. Yes, that fast!

What flavors can I add to zucchini chip recipes?

Following are three different flavor profile options for your chips. These include: Salt ‘n Pepper, Seaweed,  and Hot ‘n Smoky BBQ zucchini chips recipes.

salt 'n pepper zucchini chip recipe image

Simple salt ‘n pepper zucchini chips from our recipe are delicious, healthy & easy to make!

Zucchini Chip Recipes in 3 Tasty Flavors

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Hot ‘n Smoky BBQ Flavor Zucchini Chips

smoky bbq zucchini chip recipe visual

Slice thin. Sprinkle with flavor. Insert into dehydrator. Eat or store in your pantry!


Ingredients:
1t chili powder
1/2t fine sea salt
1t smoked paprika
1/4 t cayenne powder
1t tomato seasoning salt

2, 3/4-1 lb fresh, young zucchini

  • Mix chili powder, sea salt, smoked paprika, cayenne and tomato seasoning salt together in a small bowl. Set aside.
  • Using a sharp knife or mandoline, trim ends of zucchini and discard. Then, slice zucchini into thin rounds about 1/4″ thick.
  • Place sliced zucchini rounds in single layer onto as many dehydrator trays as needed to accommodate your slices.
  • Sprinkle about 1/8-1/4 teaspoon of spice rub onto one side of each zucchini slice.
  •  Insert trays into dehydrator. If your dehydrator has a heat setting, set it to 125F. Allow dehydrator to run until the slices are dry and crisp, like a chip! (These slices can dry quickly, within a couple of hours. But, times vary by location, humidity and temperature, so watch yours carefully.)
  • If you don’t eat all of your zucchini chips right away, place them into a dry vacuum seal container so they don’t go limp.
Jars filled with our chip zucchini recipes

Store your zucchini chips in vacuum sealed mason or other jars to keep them fresh & crisp like these Seaweed & Smoky BBQ flavor chips.


Salt ‘n Pepper Flavored Zucchini Chips

Ingredients:
1 t fine sea salt
1 T freshly ground black pepper, fine-to-medium grind if possible
2, 3/4-1 lb fresh, young zucchini

Beginning with step 2 in the BBQ flavor recipe, trim and slice zucchini. Line dehydrator trays as in step 3 in the BBQ recipe. Then, sprinkle each slice with a bit of salt and ground pepper. Next, refer to steps 5 & 6 in the BBQ recipe above to dry and store your chips.


Seaweed Flavored

Ingredients:
1 t Celtic Sea Salt Gourmet Seaweed Seasoning
2, 3/4-1 lb fresh, young zucchini

Beginning with step 2 in the BBQ flavor recipe, trim and slice zucchini. Line dehydrator trays as in step 3 in the BBQ recipe. Then, sprinkle each slice with a bit of seaweed seasoning salt. Next, refer to steps 5 & 6 in the BBQ recipe above to dry and store your chips.


Other ideas for Zucchini Bumpercrop time:

Don’t ignore your productive plants and hope those squash that magically appeared overnight will just go away when you turn your back on them. If you aren’t picking your zukes a day or so after each fruit flowers, that tender, little veggie morsel will rapidly turn into a tough, pithy, seedy giant nobody wants to eat.

In our garden, from a total of six plants, we harvest about a pound to three pounds each day. We eat many fresh, shred and freeze others for latkes, cube/blanch/freeze several for soups and stews come winter, and dehydrate them as noodles to store as well. But, we still seem to have a fridge drawer full of them all summer long.

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