Hello everyone! Today I have a fun way to use up some of the (over)abundance of a seasonal staple in so many parts of the country--zucchini! Here in the Atlanta area summer squash season is here to stay for a while with tons of zucchini (aka courgette for some of my pals in different parts of the globe--which I kind of wish we called it over here because it just sounds like a lovely word), yellow squash, zephyr squash, patty pan and any number of other squash varieties available at all the booths at the farmers market. In our own garden the patty pan is looking great, with a few squash getting close to being ready to harvest.
With the squash being available in such vast quantities, we cooks try to get as creative as we can incorporating the varieties in all different ways. This week I purchased both standard zucchini and the lovely yellow and green-tipped zephyr squash to grace our plates. The squash was incorporated into an easy weeknight pasta, while the zucchini I set aside for a novel approach (for me, at least).
As I was writing down my meal plan for the week, it dawned on me that I should pull out my dehydrator to attempt veggie chips with some of my market haul. I got up early yesterday morning to quickly prep my zucchini as I had seen from my perusal of the various recipes out there that getting out all of the moisture in the dehydrator can definitely take some time. Since my unit has stackable trays, it is best to rotate your trays every so often during the dehydrating time to make sure everything dries out evenly. It's a bit of a challenge to do that if you're using it overnight, so I opted for the daytime so I could check on my little chips every so often.
I carefully sliced my two zucchinis with the mandolin slicer to get uniform pieces, then opted to dunk them in a bowl of a pickling-type mixture. Both the boyfriend and I enjoy pickles, so I used white vinegar, fresh dill from the garden, miso and a pinch of pepper and mustard to season the slices. I have to admit I've indulged in eating some dill pickle chips in the past, inspiring my choice for a healthier homemade version. No oil, no preservatives, and no mystery ingredients in this snack!
Somehow I lucked out and the slices fit perfectly onto all of the trays without having any extra or overcrowding. How often does that happen? It did end up taking somewhere around 15 hours total to get all the moisture out, but the result is a light, crispy treat! The flavors are subtle, but definitely there. I haven't tried dipping yet, but they might hold up alright in a thinner dip. Or you'd have to double or triple up to dig into some hummus. Besides being a deliciously health snack, I'm so happy to have another method in my kitchen arsenal to use up some of these seasonal items! I wasn't a fan of the dehydrator when I first borrowed one from a friend, but the longer I have mine the more of a fan I've become.
Dehydrated Zucchini Chips
- 2 medium zucchini squash, thinly sliced
- 1/3 cup white vinegar
- 2 heaping tablespoons chopped fresh dill
- 2 teaspoons mild white miso
- pinch of ground black pepper & ground mustard
Use a mandolin slicer or the slicing attachment on your food processor to cut the zucchini into even rounds. I used the largest setting on my mandolin, so if you go thinner they may dehydrate faster.
In a large bowl whisk together the vinegar through the pepper and mustard. Add in the zucchini slices and toss gently to coat.
Place the slices on the trays of a dehydrator, being careful not to overlap the pieces. Set the temperature to around 120 degrees Fahrenheit, close the lid and turn on. If you have a stackable unit like mine make sure to rotate out the trays to make sure the slices dehydrate evenly. You can also check and pull out the dried pieces as they finish and let the larger pieces go for longer if need be. It really is mostly a hands off process, but you do have to take a peak every now and then to see where your chips are in the drying process. Mine took 15 hours, but it is really hot and humid here right now so yours may be done more quickly in cooler, less humid conditions.
I always find it fascinating to really see just how much water makes up fruits and vegetables. They look so little when you pull the pieces out and serve them up in a bowl! I think it's a great experiment for kids, and adults, really. Plus these types of snacks are so much better for all of us than anything out of a package. Yes, it takes a little bit of time and energy, but that connection to our food source and the methods it takes to preserve and prepare our food really is priceless.
Have you made homemade veggie chips before? What are your favorite flavor combinations or vegetables to use?
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