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

NameAmount% 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

164 votes
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Hi Mrs. Metz :) I don't really soak my flax seeds.   Your marinade sounds really good. How'd they come out? #curious

All

63 votes
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thomasina's Review

Raw zucchini chips recipe
5
5 out of 5

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.

59 votes
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Mmm, sweet potato chips! :)

64 votes
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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"

62 votes
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Lol, good not to waste! :)

70 votes
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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

64 votes
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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.

73 votes
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Brian B's Review

Raw zucchini chips recipe
5
5 out of 5

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' :-)

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