Are your zucchini exploding out of control? Are you overwhelmed? Need a solution? Try making dehydrated zucchini chips!

Haha. Yes, I meant for that to sound like an infomercial.

Making zucchini chips is so easy and it really makes a great use of your excess, because they keep for a long time once they are dry and compress down a lot for storage. All you need to do is cut them up in evenish slices, which is much easier with a mandolin. Arrange them on your dehydrator trays without overlapping.

For this, I used two medium large zucchini to fill 4 dehydrator trays. Spice the zucchini if you would like. Here I salted them and added cayenne. Don’t add too much though, they are really hot the way I made them! I’ve also seen people toss the slices in a bowl with a bit of olive oil, salt and pepper before drying, which would be super delicious also.

Dry the zucchini at 135-140F. I like to dry them until they are pretty dry and crispy but some people like to leave them a little moister, so it’s really up to personal preference. Dried until the are still slightly pliable is most people’s preference.

Store in an airtight container. This is two zucchini, four fully loaded trays and they don’t even fill one quart jar. Eat and enjoy!

Want to make this but need a dehydrator? I have this one and love it.

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