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Paleo Dehydrated Zucchini Chips

A crunchy, healthy snack option that fits into a paleo diet. These zucchini chips are easy to make and low in calories, providing a delicious alternative to store-bought snacks.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Snack
Cuisine: Paleo
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Zucchini Thinly sliced
  • 2 tablespoons Olive oil For tossing the zucchini
  • 1 teaspoon Sea salt Adjust to taste
  • to taste Optional spices (like garlic powder, paprika, or herbs) Customize for flavor

Method
 

Preparation
  1. Preheat the dehydrator or oven to 125°F (51°C).
  2. Thinly slice the zucchini using a mandolin or sharp knife.
  3. In a bowl, toss the zucchini slices with olive oil and sea salt.
  4. Arrange the zucchini slices in a single layer on dehydrator trays or a baking sheet.
Dehydrating/Baking
  1. Dehydrate in the dehydrator for 6-8 hours or bake in the oven for 2-3 hours, flipping halfway through, until crispy.
Storage
  1. Let cool and store in an airtight container.

Notes

For storage, keep the zucchini chips in an airtight container in a cool, dry place for about 1-2 weeks. Re-dehydrate if they become soft.