We got a little crazy when we decided to try our hand at dehydrating zucchini: We made you not one, but three delicious recipes - Italian Seasoned Zucchini Chips, Middle Eastern Zucchini Chips, and Spanish Zucchini Chips. Each of these is equally as good as dried snacking chips, or "re-hydrated" with olive oil and sautéed as a dinner side. The benefits to dehydrating and re-hydrating are two-fold: 1. You can preserve your zucchini harvest for months after the season is over. 2. Once you re-hydrate, you'll notice the flavors are bolder than if you never dehydrated them! Time to dig in...
Each recipe serves 2-4
- Ingredients -
Italian style
1 zucchini
2 teaspoons lemon juice
2 teaspoons dried basil leaves
1 teaspoon garlic powder
1 teaspoon oregano
½ teaspoon dried sage
¼ teaspoon black pepper
¼ teaspoon sea salt
Middle Eastern style
1 zucchini
2 teaspoons lemon juice
2 teaspoons garam masala
½ teaspoon garlic powder
½ teaspoon dried mint
½ teaspoon red pepper
½ teaspoon ground coriander
½ teaspoon sea salt
Spanish style
1 zucchini
1 tablespoon olive oil
1 tablespoon dried cilantro
2 teaspoons garlic
2 teaspoons smoked spanish paprika
½ teaspoon ground cumin
½ teaspoon sea salt
- Tools -
Weston Mandoline Slicer
Weston Dehydrator
large bowl, for tossing
Use your
Mandoline Slicer to thinly and uniformly slice the zucchini.
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| We recommend a crinkle cut - the ridges catch the seasonings and hold them onto the zucchini better |
Combine the remaining ingredients for whichever style you prefer. Toss the zucchini slices in the seasoning mixture.
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| We use our Manual Kitchen Kit to juice fresh lemons |
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| The Middle Eastern Zucchini slices are ready to dehydrate |
Lay the slices onto the trays of your
Dehydrator and dehydrate at 130° for 4-6 hours (might be closer to 8 for the Mexican-style). Once they're dry and crunchy, they're ready to be snacking chips.
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| Italian Zucchini Chips - before |
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| Italian Zucchini Chips - After |
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| Middle Eastern Zucchini Chips |
If you'd like to "re-hydrate" them for a side dish, simply heat a skillet/pan over medium heat with a teaspoon of olive oil and sauté the dried zucchini. Once they are browned, they're ready to be eaten. There's no need to add water to re-hydrate - the oil will add the moisture you need, without "watering down" the flavor.
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| "Re-hydrated" Sautéed Spanish Zucchini Chips |
