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Dehydrated Parmesan Truffle Zucchini Chips

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  • Yield: ~100 chips


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


  • 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


  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.


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.