If, like us, you're growing zucchini this summer, then you probably have more than you know what to do with! Aside from canning and freezing, drying is another great way to preserve the harvest for nutritious eating all year long. The Feast Bowl interns have been working hard making zucchini chips with our bountiful harvest and we look forward to enjoying them at meals throughout the winter!
Ingredients
125 mL (1/2 cup) white vinegar
125 mL (1/2 cup) water
One medium zucchini
7.5 mL (1/2 Tbsp) sea salt
30 mL (2 Tbsp) olive oil
Large bowl
Dehydrator or oven
Directions
125 mL (1/2 cup) white vinegar
125 mL (1/2 cup) water
One medium zucchini
7.5 mL (1/2 Tbsp) sea salt
30 mL (2 Tbsp) olive oil
Large bowl
Dehydrator or oven
Directions
- Slice the zucchini into slices less than 1/2 a centimeter thick.
- Place the zucchini slices into a bowl and cover them with a mixture of 250 mL vinegar and 250 mL water. Marinate them overnight. Make sure that the slices are covered. If they are not, make more of the vinegar and water mixture.
- In the morning, remove the slices and pat them with a cloth until they are just barely damp. Toss the slices in the olive oil and sea salt, and then place them on the dehydrator racks.
- Dehydrate the zucchini slices until they are crispy, and enjoy as a snack. If you don’t have a dehydrator, you can use an oven on its lowest setting.
- If you like chips that are more salty than sour, reduce the vinegar to 1/3 of a cup and add 2/3 of a cup of water instead. Experiment with flavoured vinegars as well – balsamic vinegar is a good one to begin with.
- If you grow zucchini, you likely have more than one small zucchini to use. Scale the recipe up if you need to.
