Overview

Raw zucchini chips are a nice alternative to kale chips. A dehydrator is required for this recipe.
  • Prep Time

    7 min
  • Total Time

    1 day 7 min
  • Suggested Servings

    2 servings
  • Shelf Life

    Eat immediately
  • Equipment

Ingredients

Nutrition Facts

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!

Nutrition Overview

Agrade
  • 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.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

156 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

141 votes
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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.

129 votes
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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?

All

57 votes
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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.

54 votes
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Mmm, sweet potato chips! :)

60 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"

58 votes
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Lol, good not to waste! :)

65 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

59 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.

69 votes
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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' :-)

78 votes
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Brian, that is great to hear! I'm glad you can eat them! :)

94 votes
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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?

156 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

Top Voted
86 votes
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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

94 votes
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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 :)

111 votes
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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

93 votes
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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

63 votes
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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.

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