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Zucchini Chips

August 29, 2012

Wow, where did the month of August go?  The dog days of summer may be drawing to a close, but we still have some time left before the warm weather ultimately withdraws.

Lingering warm temps leave people craving lighter foods, and these baked Zucchini Chips make a great transitional snack item into the fall.  Perhaps more prudent, they’re an easy, nutritive option for whatever you may have planned this Labor Day Weekend!

Zucchini Chips


1 zucchini (preferably organic)
1 tsp olive oil
sea salt, to taste


1.  Slice zucchini into thin rounds or cut with a mandolin slicer.

2.  Toss with olive oil and a bit of sea salt.

3.  If you own a dehydrator, dehydrate at 135 degrees for 4-5 hours.  Otherwise, bake in the oven for 20-30 minutes at around 325 degrees.


Beets also make a delicious dried veggie snack.  Not to mention how geometrically beautiful they look!

Note:  Since beets are a little more dense than zucchini, you may need to use a little more olive oil to ensure that they get fully coated.

In other news, I know I have not blogged much as of late–but stay tuned because I will be doing my first *GIVEAWAY* soon for an amazing, all-natural vegan hair product.  In other words, GET EXCITED!!  And check back soon.  (:

Have a great, labor-less weekend!

2 Comments leave one →
  1. September 22, 2012 2:32 pm

    I like to spice up my chips. Balsamic vinegar zucchini snack chips and hot mustard dehydrated zucchini chips are great!

    • September 22, 2012 3:03 pm

      Agreed – it’s fun to play with spices once you get down the basics. Your blend looks particularly adventuresome! 🙂

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