Dill Pickle Zucchini Chips

Do you love chips? Me to. BUT of course they have to be deep fried and full of added fat, sugar, and salt. Not exactly the best choice…

But what about veggie chips? You know, those “healthy” chips that are now sold all around us… Don’t be fooled, just like veggie chips are made from real veggies, potato chips are made from real potatoes. The real issue comes from the processing, not the main ingredient.

Make your own #VeggieChips like these #DillPickle #Zucchini #Chips for a #Healthy #SnackClick To Tweet

Veggie chips can be healthy (just like potato chips), if they are prepared the right way. A less known fact is that veggie chips are actually super easy to make.

In addition, not only can you control what goes in them, but they don’t need to be deep-fried to have that same crunchy delicious taste. From sweet potatoes to carrots and even beets, the options are endless.

Dill Pickle Zucchini Chips

For a delicious and easy recipe to get your chip fix, try these Dill Pickle Zucchini Chips chips. Firstly, preheat an oven to 200°F. Secondly, use a mandolin to thinly slice zucchinis into 1/8 inch slices. If cutting by hand, try to ensure slices are the same width.

Then in a large bowl, toss sliced zucchini with all other ingredients. Use your hands to press dill/vinegar mixture onto each individual slice.

Line a baking sheet with parchment paper. Lightly spray baking sheet with cooking spray, and add zucchini chips individually spaced. You may need 2 baking sheets depending on size.
Dill Pickle Zucchini Chips

Add to the middle of a preheated oven and bake for about 2-2.5 hours, or until crisp and very lightly gold in spots. If cutting zucchini by hand, make sure to watch the oven closely towards the end as some slices may need to be removed from the oven before others.

When done, remove from the oven and enjoy. For storage, place in a airtight container in the fridge for up to 3 days (if they last that long!).

How do you enjoy your veggie chips?

Dill Pickle Zucchini Chips

Dill Pickle Zucchini Chips
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Dill Pickle Zucchini Chips

Ingredients

  • 2 medium zucchinis
  • 1 tbsp vinegar
  • 1 tbsp olive oil
  • 1 tbsp fresh dill, chopped
  • 1/4 tsp garlic powder
  • Pinch of salt

Instructions

  1. Preheat an oven to 200°F.
  2. Use a mandolin to thinly slice zucchinis into 1/8 inch slices. If cutting by hand, try to ensure slices are the same width.
  3. In a large bowl, toss sliced zucchini with all other ingredients. Use your hands to press dill/vinegar mixture onto each individual slice.
  4. Line a baking sheet with parchment paper. Lightly spray with cooking spray, and add zucchini chips individually spaced. You may need 2 baking sheets.
  5. Add to preheated oven and bake for 2-2.5 hours, or until crisp and very lightly gold in spots. If cutting zucchini by hand, make sure to watch the oven closely towards the end as some slices may need to be removed from the oven before others.
  6. When done, remove from the oven and enjoy.
http://www.euphorianutrition.ca/dill-pickle-zucchini-chips/

 

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14 comments on “Dill Pickle Zucchini Chips”

    • Hi Alyson! I haven’t tried it myself – but if your using an actual dehydrator you may be able to freeze them without affecting the overall quality. If there is any residual moisture in them prior to freezing, it may turn a bit soggy after it unthaws. I would be interested to hear how they turn out if you do end up freezing them! Let me know 🙂
      Thanks,
      Charlene

  1. Do you think this could be made in a food dehydrator instead of oven and get the same crisp texture. My dehydrator goes up to 160 degrees.

    • Hi Heather,
      You bet! I think they could turn out great in a dehydrator. I haven’t tried it personally – but dehydrators are great for the slow cooking and getting out all of the residual moisture.
      Would love to know how it went when you try them!
      Cheers!
      -Charlene

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