Zesty Zucchini Chips

Summer time and the zucchini are abundant. Such a versatile and and flexible vegetable. This easy recipe makes zucchini chips that are anything but flexible. They are crisp and crunchy...everything a really good snack should be! Who'd have thought zucchini could be even better tasting than potato chips--not to mention healthier. Chips are great with just a little sea salt, but they really shine with a bit of seasoning. Flavour  any way you like.

You'll need: Zucchini; sea salt; herbs and spices.

Method: Wash zucchini. Cut into very thin slices with a knife, mandolin or a food processor. (I use a ceramic knife) Lay slices on a sheet and sprinkle lightly with sea salt. (Salt will draw moisture to the surface so spices stick better)

I use dried lemon thyme on one batch of chips. You can season one side and leave the other plain, or flip chips over and dust second side with topping.

A second batch is sprinkled with salt and a spicy mixture of cumin-coriander-marjoram-chili powder. Let your taste buds inspire your imagination!

Place seasoned zucchini chips in a dehydrator at a low 'living food' temperature. Dry until crisp, turning once if necessary. Store chips in an airtight container...if there are any left to make it into a container! Zucchini chips can also be placed on trays, covered with cheesecloth and put in the sun to dry. An oven at its lowest temperature with the door ajar also will dehydrate chips. Enjoy the bounty of the summer's garden!

Some innovative chefs have turned their vehicles into giant sun-dryers. They park in the sun with the windows cracked open a bit, placing cheesecloth-covered trays of zucchini chips on the seats. It's a fun 'yummy' activity for kids (and adults) at the cottage.


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