Just about now, the garden is chugging out zucchinis almost every day so I’m exploring new ways in the kitchen to use up this very versatile veggie. This week, I tried 2 ways of making zucchini chips. If kale can do it, zukes can do it too.

I started out with a large zucchini and decided to try it out first in the oven. I got out my mandolin slicer and set it to make zuke sliced to about 1/8 inch. I cut the zuke first in a manageable size for holding, cut off the ends, then began making thin discs. The mandolin slicer made quick work of that huge zucchini. As I got close to the end, I slipped on my cut-resistant gloves, so no bandaids to the rescue! They offer great protection against those super sharp mandolin blades.

OVEN-BAKED ZUKE CHIPS. To bake the chips, lay the discs you’ve cut onto a baking sheet. You can line it with a sheet of parchment paper or use a silicone baking mat. I used my mat. Lightly salt or add your preferred seasonings (garlic or onion salt or salt with a sprinkle of paprika). Just keep in mind, as they bake or dehydrate, the seasonings will concentrate just like the zukes so it will taste saltier or spicier, depending on how you season them.

Preheat your oven to 235 degrees and bake for 1 1/2 to 2 hours. Or you can set it lower to 185 degrees and leave them in for about 8 hours, with the oven slightly cracked open to make a make-shift dehydrator. I made them this way the first time and they came out great. So, depending on how busy you are or how quick you want to eat them, adjust your oven accordingly. Either way, they come out thin and crispy, just like a potato chip.

DEHYDRATOR ZUKE CHIPS. This will depend on the kind of dehydrator you have. Mine is a Nesco American Harvest dehydrator. I set it at the lowest temperature, which is 165 degrees, filled up the 6 round trays with zuke discs, seasoned as desired, then let it go to work. It takes about 8  hours to bake this many trays. We did a 2nd batch yesterday, with only 3 trays and that only took 3 hours. Both ways turned out great.

WHAT DO ZUKE CHIPS TASTE LIKE? I was pleasantly surprised to bite into the mild flavor of the zuke. It is crunchy, crispy, but also with a light sweetness all of its own. I found that baking them in the oven gives a milder flavor. So if you want a more robust flavored chip, go for the dehydrator! My guys liked the dehydrator chips best. I liked the oven-baked ones. So, it’s good to have a little of both.

A YUMMY SIDE FOR LUNCH. If you’ like to skip the high calories and fat of a regular potato chip, I hope you’ll give Baked Zuke Chips a try. They’re low in calories but high in flavor and great for summer lunches.

Zucchini Health-Bite

Zucchini is such a versatile food to use in your kitchen. You can turn it into bread, burgers, fritters, and much more. And with every bite, you’re taking in many health benefits. First of all, it’s packed with many importan vitamins, minerals, and antioxidants. It also is high in fiber, making it an important aid to your digestive health. It may also reduce your risk for many GI issues.