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Salty Zucchini Chips
  1. Cut the ends off and slice the zucchini thin. I repeat, slice thin!
  2. Place in single layers on dehydrator sheets, sprinkle LIGHTLY with salt, and dry at 135 degrees F for about 6-8 hours, until completely crunchy.
  3. Note: You don’t need much salt at all, as these will shrink down, and the salt will seem extra salty!