Fresh, whole zucchini
Celtic sea salt
Extra virgin olive oil
Directions
1. Wash your zucchini and cut ends off. (Peeling not necessary.)
2. Slice your zucchinis into thin slices using a mandolin slicer. This is a finicky recipe and it will only work if you use a mandolin slicer. You are making thin chips here.
3. Place sliced zucchini slices onto a dehydrator sheet covered with parchment paper (do not put oil or salt or anything on the slices.)
4. Dehydrate! Dehydrate on high for one hour, then reduce heat to 115 degrees. Dehydrate until they are dry (approx 24 hours). You will know that they are ready once they are crispy!
5. Before eating, place chips in a ziploc bag. Sprinkle a tiny bit of olive oil (add way less than you think you will need, it only takes a tiny splash to coat them well, and you don't want to over-oil them) in the sac. Shake and squish a bit inside the sac to distribute the oil. Once the oil is well distributed on the raw zucchini chips, add a bit of sea salt and any other flavoring that you like.
Eat immediately! They don't keep well once you've seasoned them with the oil and spices, so... eat immediately.
Also, they will lose their crispiness once they are stored so that's another reason why they should be consumed immediately.
The Rawtarian's Thoughts
The hardest part about this raw zucchini chips recipe is owning a mandoline slicer.
If you do not have one put it on your to-buy list for the next time you go to a big box store, like Wal-Mart or Target. They are inexpensive. I just bought mine recently for $19.
I am so glad I bought one and I don't know why I didn't do it sooner!
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Comments
Eva
Aug 15, 2012
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What setting was your mandoline on? As in, how many millimetres thick were your slices please? Thanks
The Rawtarian
Aug 20, 2012
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Hi Eva,
My mandoline slicer is a cheap one - there are no settings :)
I would say a couple of millimetres thick. Probably 3 mm.
Kim
Sep 30, 2012
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What is the parchment paper for? If you have several trays of zucchini, do you place the parchment paper on top of the zucchini and then stack another tray with zucchini and paper again?
The Rawtarian
Sep 30, 2012
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Think of the parchment paper like a cookie sheet in an oven - it simply protects the oven from getting dirty. One layer only :)
Leslie
Feb 23, 2013
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how do they keep if you just dehydrate them and don't oil or season them?... ie. i want to make a big batch so they could be a more convenient snack just seasoning as needed
The Rawtarian
Feb 23, 2013
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Hi Leslie, to be honest in my experience raw chips don't keep that well unless you keep them with one of those moisture-absorbing dessicate packs - because they will get rubbery and soft if left for too long without being dehydrated
Deanna
Mar 06, 2013
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Hello!
I have a super crappy, $30, circular dehydrator that is useless when it comes to anything remotely doughy (I've tried corn chips several times, and they were disastrous). I have been looking for a good raw chip idea that is simple, small, and relatively sturdy. Potatoes are WAY too starchy, and sweet potatoes area just a pain to cut --even with a mandolin-- so I'm very excited to try these (they are on my dehydrator now ^_^). Do you have any brand suggestions for a dehydrator? I just spent a good chunk on a Vitamix, which I LOVE, and didn't want to spend another large sum on an Excaliber, but I want a good-quality machine.
Thanks!
Be blessed,
Deanna
The Rawtarian
Mar 09, 2013
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Hi Deanna,
You're right. Best dehydrator is 9-tray excalibur, hands down. But... it is expensive! http://tinyurl.com/ah6o3qt
You can also get a Vegikiln - they are cheaper, white, not as "reputable" but they get the job done: http://tinyurl.com/avb59e3
Hope this helps :)
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