Zucchini Chips

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

Directions

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. 

1. Use a sharp knife to thinly and uniformly slice the zucchini. (or use a mandoline to crinkle cut - the ridges catch the seasonings and hold them onto the zucchini better
2. Combine the remaining ingredients for whichever style you prefer. Toss the zucchini slices in the seasoning mixture. 
3. 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).
4. Once they're dry and crunchy, they're ready to be snacking chips.
5. If you'd like to "re-hydrate" them for a side dish:
6. Simply heat a skillet/pan over medium heat with a teaspoon of olive oil and sauté the dried zucchini
7. Once they are browned, they're ready to be eaten.
8. There's no need to add water to re-hydrate - the oil will add the moisture you need, without "watering down" the flavor.