Dehydrated zucchini chips flavored with truffle oil & sprinkled with grated parmesan cheese for a nutrient-packed snack.
I was a little intimidated by this month’s Recipe Redux theme “Get Your Dehydrator On”. I don’t own a dehydrator nor have I ever tried dehydrating anything. But I love the idea of dehydrating to save the summer’s bounty of produce for later – anything that reduces food waste is a win-win in my book. So I was pretty pumped to take on the dehydrator challenge and put my oven on low to use.
Contrary to popular belief, you don’t need a dehydrator to dehydrate food. You can dehydrate food outside in the natural sunlight or you can use your regular ol’ oven on its lowest setting.
I ended up using my oven set to 100 degrees, keeping the door ajar, and positioning a fan to face the oven so that air could circulate through, avoiding any condensation.
I also had way too much fun using the zucchini I got at my farmer’s market and slicing away with my mandolin. Stacks upon stacks upon stacks of zucchini. I felt like a kid playing around with my food in my kitchen. Two thumbs up for feeling like a kid again.
Zucchini is nutrient-packed – a great source of vitamin A and vitamin C and contains important minerals like potassium and phosphorous. Zucchini is abundant during the summer months but you should be able to still catch them at your local farmer’s market.
Dehydrated Parmesan Truffle Zucchini Chips
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- Yield: ~100 chips
Description
Dehydrated zucchini chips flavored with truffle oil & sprinkled with grated parmesan cheese for a nutrient-packed snack.
Ingredients
- 2 medium-large zucchini, sliced
- 2 tsp black truffle oil
- 1 1/2 tbsp grated parmesan cheese
- 1/4 tsp salt
- 1/4 tsp ground white pepper
Instructions
- Line 4 baking sheets with parchment paper and preheat your oven to 100 degrees F or its lowest setting.
- Using a mandolin slicer set to 1/8-inch thickness, slice the zucchini. Place zucchini slices in a medium-large bowl and add the truffle oil, parmesan cheese, salt and white pepper and toss to evenly coat.
- Evenly space out zucchini slices on the baking sheet so that none are overlapping. “Bake” zucchini at 100 degrees for roughly 8 hours or leave them in the oven overnight.
- Store chips in an air-tight container.
Notes
Less is more when it comes to oil and seasoning. These slices are so thin that you want to be careful not to overdo it.
I must admit that I didn’t get the “chip crunch” that I was hoping for with this dehydrated version. But I totally dug the taste and was poppin these in my mouth like they were candy. Truth be told, zucchini is not my favorite vegetable in the world (cue the gasps and jaw drops). I know, I know. Because dietitians should love ALL vegetables, right? Wrong. We’ve got our own food preferences and aversions just like everyone else. Part of the reason that I wanted to make these zucchini chips was to see if dehydrating zucchini would actually make me like it more. And the verdict? It did! I would take this zucchini snack over sautéed zucchini any day.
Rock on, makeshift dehydrator. Rock. On.
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See below for more zucchini inspired recipes:
Want to get your dehydrator on? Check out what the other Reduxers are dehydrating this month.[inlinkz_linkup id=442140 mode=1]