I made zucchini chips for the first time. They were easy, they were a hit, they made zucchini into something fun. Something really fun. Maybe too fun. This is how it happened.
1 medium zucchini
Olive Oil, for brushing dehydrator trays
Salt, to taste
Slice zucchini very thin. I used a Japanese slicer (like a mandoline, but better, cheaper and easier to clean). Lightly brush or spray trays of a dehydrator with olive oil. Lay zucchini slices out on trays, sprinkling slices lightly with salt.
Dry until slices are very crisp. In my dehydrator, they took about 10 hours on the “fruit/vegetable” medium temperature setting.
Good for kid snacks, though I’d dole them out one at a time if, like me, you have a 10 month old little imp.1