AppetizersVegan/Plant based RecipesVegetables

Zucchini Chips

Here’s a perfect way to use up all that zucchini your neighbors are giving away – or maybe you are the one with the abundant harvest!

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3 from 1 vote

Lucia’s Raw Zucchini Chips

A great way to use up extra zucchini!
Course Snack, Vegetables
Cuisine GF, Vegan, vegetarian
Keyword summer squash, zucchini
Prep Time 15 minutes
Servings 4 servings
Calories 97kcal
Author Lucia Tiffany MPH


  • dehydrator or oven


  • 8 cups zucchini about 2 medium size, shredded
  • 3 Tbs. fresh lemon juice
  • 1-2 Tbs. olive oil
  • 2 Tbs. onions finely minced
  • ½ Tbs. sweet paprika
  • 2 cloves garlic crushed.
  • 1 Tbs. basil dry
  • 1 Tbs. oregano dry
  • Sprinkle of pink salt
  • 2 Tbs. nutritional flake yeast (optional)


  • Slice the zucchini into thin slices (1/8th inch)
  • Mix the rest of the ingredients into a marinade.
  • Let the zucchini slices sit in the marinade for at least an hour.
  • Place the zucchini slices onto dehydrator trays in single layers and dehydrate until crisp. About 9 hours at 140 degrees.


Alternative to dehydrator:
Place on parchment paper in the oven on the lowest temperature you have. Check every couple of hours and allow to dry until crisp.


Serving: 1/4th | Calories: 97kcal | Carbohydrates: 11g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 21mg | Potassium: 773mg | Fiber: 4g | Sugar: 7g | Vitamin A: 975IU | Vitamin C: 45mg | Calcium: 64mg | Iron: 2mg
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