The Foodie Dietitian Blog

Dehydrated Parmesan Truffle Zucchini Chips

Dehydrated zucchini chips flavored with truffle oil & sprinkled with grated parmesan cheese for a nutrient-packed snack.

Dehydrated Parmesan Truffle Zucchini Chips | The Foodie Dietitian @karalydon

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.

Parmesan Truffle Zucchini Chips | The Foodie Dietitian @karalydon

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.

Zucchini Chips | The Foodie Dietitian @karalydon

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.

Parmesan Truffle Zucchini Chips | The Foodie Dietitian @karalydon

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.

Dehydrated Zucchini Chips | The Foodie Dietitian @karalydon

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.

Parmesan Truffle Zucchini Chips | The Foodie Dietitian @karalydon Print

Dehydrated Parmesan Truffle Zucchini Chips

  • 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

  1. Line 4 baking sheets with parchment paper and preheat your oven to 100 degrees F or its lowest setting.
  2. 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.
  3. 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.
  4. 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.

Flavored Zucchini Chips | The Foodie Dietitian @karalydon

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.

Truffle Zucchini Chips | The Foodie Dietitian @karalydon

Rock on, makeshift dehydrator. Rock. On.

Parmesan Zucchini Chips | The Foodie Dietitian @karalydon Dehydrated Parmesan Truffle Zucchini Chips | The Foodie Dietitian @karalydon Dehydrated Zucchini Chips | The Foodie Dietitian @karalydon

See below for more zucchini inspired recipes:

Zucchini Black Bean Tacos with Avocado Crema

Zucchini Black Bean Tacos with Avocado Crema

Zucchini Kohlrabi Spring Onion Fritters| @karalydon

Zucchini Kohlrabi Spring Onion Fritters with Herb Yogurt Sauce

Want to get your dehydrator on? Check out what the other Reduxers are dehydrating this month.[inlinkz_linkup id=442140 mode=1]

I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.

Comments

  1. Dehydrating scares me a little! I’ve never tried it, but you make it look pretty simple! These zucchini chips look absolutely delicious 🙂

  2. Good to know! I will try this soon!

  3. What a perfect snack to have with a beer! Much better than real chips. Thanks for the recipe!

  4. Pinning these right now! Will have to remember this one for the glut of zucchini which sadly has passed.

  5. OK, so I don’t own and have never really wanted one….but these chips kinda make me want to run out and get one. Yum! (and I agree, whatever it takes to make zucchini delicious (aside from bread, that is :)).

  6. I am such a big fan of crispy zucchini! And now I’m an even bigger fan of these because of the truffle oil, yum!

  7. I just got my hands on some exquisite truffle oil from my recent trip to Seattle so I absolutely CANNOT wait to make this! Thanks, Kara!

  8. The simplicity is brilliant for a great tasting snack! Can’t wait to try it!

  9. Very fancy pants, my friend. I like.

    • Why thank you, friend. Haha we’ve been throwing “fancy pants” around here a lot lately. Steve (the bf) just started working for a baking company named FancyPants Bakery. So nothing but fancy pants being worn ’round here. 😉

  10. I’m with you on zucchini. It’s been growing on me, although still not my favorite – but these look so darn tasty! Especially with truffle oil and parmesan. And next to that glass of beer… I can definitely see all of this happening in my future. 😛

    • Haha. Yes. Glad you feel me on the zucchini front. And the beer is non-negotiable with this recipe ;). Let me know your thoughts if you try these – would be curious to know if it changed your outlook on zucchini.

  11. Hi Kara! I made these for my kids all summer last year. We grew zucchini in the garden so we had to find something they would enjoy often. They kids liked curry flavored ones the most.

    • Hey Keyetta! So nice to hear from you! Hope you’re well :). I’ll definitely have to add curry to my list of flavors to try. Thanks for the reco!

  12. These do look very tasty! I’ve never tried zucchini chips.

  13. I love the stacked zucchini photo!

  14. OH…I am totally making these! They look amazing! Thanks for posting Kara!

  15. I was also intimidated this month, but it was fun! I wonder what the energy cost is of cooking something for 8 hours?! 🙂

  16. Nice flavor combination and love your photos.

  17. Awesome idea, Kara! I would love to try these!

  18. love you flavor combos… and all of your stacked zucchini rounds poker chip-style. pretty photos, kara!

    • Thanks, Gretchen! I’m a big believer that truffle makes everything taste better. And I had way too much fun playing around with those poker chip stacks of zucchini 🙂

  19. Um the parm!? I love! As someone also with a zucchini overload, I ended up doing squash chips too for tomorrow!

  20. Truffle oil? Those are the only words I need to hear. I’m usually not a dried veggie eater, but these sound amazing!

  21. These look so crispy and fabulous! How can you go wrong with the parm and truffle combo?! Also, how much do you love your mandolin? Isn’t it the greatest?

    • Thank you, friend! I know, right?! I’m convinced parm & truffle can make ANYTHING taste amazing. Obsessed with the mandolin. Especially when it comes to veggie chips!

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