Raw zucchini chips are a nice alternative to kale chips. A dehydrator is required for this recipe.
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Recipe 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
By The Rawtarian 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!
Recipe Photos
Nutrition Facts
Nutritional score: 85 out of 100
- This recipe is very low in Calories, Fat, and Carbohydrates.
- This recipe is low in Sodium.
- This recipe is a good source of Vitamin C.
- This recipe is a noteworthy source of Riboflavin, and Vitamin B6.
Amounts per 132 g (5 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 81 | 3 % |
| Protein | 1.5 g | 3 % |
| Fat | 7 g | 9 % |
| Carbohydrates | 4 g | 1 % |
| Dietary Fiber | 1.2 g | 4 % |
| Sugars | 3 g | |
| Calcium | 20 mg | 2 % |
| Iron | 0.5 mg | 4 % |
| Sodium | 301 mg | 13 % |
Source: USDA
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Comments and Reviews
Top voted
The Rawtarian
Aug 05, 2013
Hi Mrs. Metz :) I don't really soak my flax seeds. Your marinade sounds really good. How'd they come out? #curious
The Rawtarian
Aug 20, 2012
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
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?
All
Martha_Mitchell
Dec 30, 2015
Martha_Mitchell's Review
Raw zucchini chips recipe
I am new to dehydrating "anything". I have an excaliber-9 tray and the temp for dehydrating seems to be dependent on the humidity. If you want to keep things raw, can you increase the temp because of high humidity, or a least to start the process. The book that comes with the dehydrator mentioned that the internal temp is about 20 degrees lower than the settings. Any comment that could help would be appreciated. Thanks
The Rawtarian
Dec 31, 2015
Hi Martha -
Excellent question!
As you know, when dehydrating raw food it is important to keep the enzymes alive by dehydrating at 105 degrees Fahrenheit (40.6 degrees Celsius) or lower.
However, I recommend turning your dehydrator on “high” (145 degrees) for about 1.5 hours when first putting food in the dehydrator, and then decreasing the temperature to 105 degrees after 1.5 hours or so. I suggest this because the initial warmer temperature will help to take away a lot of the moisture at first, and the thinking is that it takes a while for your dehydrator to climb up to “high” and it also takes quite a while for the food to actually get to the temperature that the dehydrator air is at so it is still safe for raw foodists.
One of the best side-effects of setting your temperature higher at first is that it’s good at getting rid of the initial moisture quite quickly. Increasing the temperature at the beginning of cooking time is common practice in the raw food community. If you are not mindful about turning the heat back down after 1.5 hours, yes, your food will be heated above 105 degrees. However, this risk is warranted. That initial heat blast can really save you a lot of time and can accelerate the dehydrating process by quite a bit, even by 50% sometimes. And as you mentioned, if you're in a humid spot, that will affect it as well.
For me, I do strive to eat as high raw as possible; however, I also make some slight tweaks to the “rules” in order to ensure that I can stay raw over the long-term.
Layla79
Dec 20, 2015
These were just great. I sliced them the thinnest possible with my mandolin such that I felt they were done in just a few hours. Cracked black pepper works great. Zucchini can be sweet. Another simple and delicious recipe by TRK.
The Rawtarian
Dec 20, 2015
So glad you enjoyed these Layla! Made any other chip recipes?
Layla79
Dec 21, 2015
Layla79's Review
Raw zucchini chips recipe
Not yet. Just got my mandolin. I will do the yam ones next :)
Mariane
Oct 25, 2015
Mariane's Review
Raw zucchini chips recipe
Love this idea !
The Rawtarian
Nov 03, 2015
You must make some, Mariane!
thomasina
Jul 21, 2014
thomasina's Review
Raw zucchini chips recipe
another winner. i used up the leftover zucchini after making the zucchini bread by making chips. they were great and satisfied my urge to nibble. today i went out to buy 4 more zucchini. they are in the dehydrator right now. i used a little chipolte chili seasoning in addition to salt. i think i already told you i dont like zucchini. so this is a revelation to me. that is the one thing i miss when doing raw; the nibbling thing i used to satisfy with crackers. and veggie chips do the trick. i also bought a sweet potato so i will cut that up this afternoon.
The Rawtarian
Jul 24, 2014
Mmm, sweet potato chips! :)
thomasina
Jul 24, 2014
yes, the sweet potato chips were yummy. but i learned something. to cut the zucchini at 1/4" but the sweet potato at 1/8". the zucchini dry up to about half that size but cutting the potato 1/4" is too thick. they were tough. not to say that i didnt eat the whole batch as soon as they came out of the dehydrator. tomorrow i will try 1/8"
The Rawtarian
Jul 27, 2014
Lol, good not to waste! :)
soph
Jul 12, 2014
Would this work with the thin slicing attachment of a food processor? I had a mandolin accident and am too scared to own one again.
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Jul 28, 2014
Hi Soph,
Eek, poor you with the mandolin accident! They can be deadly :( Depends on your slicing attachment, but if they are skinnier than you can slice by hand with a knife, then that should be fine.
Brian B
May 06, 2014
Brian B's Review
Raw zucchini chips recipe
have made your chips several times now.......... they are GREAT I use a little Dill,oliveoil and salt for flavor
Im a diabetit (insulin ) and my diatist has approved this chips (better than potatoes due no carbonhydrates) and she say 'eat as many as you like' :-)
The Rawtarian
May 08, 2014
Brian, that is great to hear! I'm glad you can eat them! :)
Ms Metz
Jul 28, 2013
My zucchini chips are marinating right now. I created an onion dill recipe!! Can't wait for the eating part! Ingredients are red wine vinegar, onion powder, himalayan sea salt, chopped dill, garlic, some water. (all organic, except water although that would be nice, right?!) I blended all the ingredients, thinly hand-chopped 2 peeled medium zucchinis and mixed it all and will marinate for @ 4 hours. What a delish treat!! bet they'll be great to dip in avocado!! I didn't add any oil so I don't think the dehydrating time should be a problem. Hey how long do you think you should soak flax seeds?
The Rawtarian
Aug 05, 2013
Hi Mrs. Metz :) I don't really soak my flax seeds. Your marinade sounds really good. How'd they come out? #curious
Deanna
Mar 06, 2013
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
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 :)
LWoodLMT
Aug 06, 2017
LWoodLMT's Review
Raw zucchini chips recipe
Hello everyone, I have always wanted an Excalibur but the price stopped me. HOWEVER I finally found a 9 tray with timer on Craig's List for $100. Yea, Now I can donate my little 'old' round one or put it in my yard sale. :-)
The Rawtarian
Aug 06, 2017
Yayy!!! That's how I got my first Vitamix. Nice find!!!
Leslie
Feb 23, 2013
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
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
steve
Jun 30, 2014
that might only be true if you live in a humid part of the world - I live in a place which as of today has only 14% humidity...I'm betting they will keep fine. I can leave boxes of cereal open where I live and they never go stale.
The Rawtarian
Jul 04, 2014
This is true, Steve. High humidity is not friendly so some foods!
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