Zucchini Chips (Dehydrated)

Ingredients

• 3 medium zucchini, sliced very thin
• 1 tsp salt
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

Method

1. 1

   Slice the zucchini as thin and uniform as possible, ideally with a mandoline.

2. 2

   Toss the slices with salt and let sit in a colander for 20 minutes, then press firmly between paper towels to remove as much moisture as possible — zucchini holds an enormous amount of water, and squeezing this out first is what lets the slices actually dehydrate into crisp chips instead of just steaming into soft, floppy rounds in the oven.

3. 3

   Preheat oven to 225°F. Toss the pressed slices with olive oil, garlic powder, and smoked paprika.

4. 4

   Arrange in a single layer on parchment-lined baking sheets.

5. 5

   Bake 2-2.5 hours, flipping once, until fully dried and crisp. Cool completely before serving.