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A close-up overhead shot of crispy, golden-brown dehydrated zucchini chips seasoned with herbs in a white ceramic dish.

Paleo Dehydrated Zucchini Chips

These paleo dehydrated zucchini chips are a healthy, grain-free snack that’s crispy, flavorful, and easy to make. Perfect for clean eating and guilt-free munching.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 3 servings
Course: Snack
Cuisine: Paleo
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 3 zucchinis medium
  • 1 1/2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme or oregano

Equipment

  • Food Dehydrator
  • Mandoline Slicer or Sharp Knife

Method
 

  1. Wash the zucchinis thoroughly and dry them with a clean kitchen towel.
  2. Slice the zucchinis into thin, even rounds about 1/8 inch thick using a mandoline slicer or sharp knife.
  3. Place the zucchini slices in a large mixing bowl.
  4. Drizzle the olive oil over the zucchini slices and toss gently to coat evenly.
  5. Sprinkle sea salt, garlic powder, smoked paprika, black pepper, and dried thyme over the zucchini and toss carefully.
  6. Arrange the zucchini slices in a single layer on dehydrator trays without overlapping.
  7. Dehydrate at 135°F (57°C) for 8–10 hours, flipping halfway through, until completely dry and crispy.
  8. Let the zucchini chips cool for 10 minutes before serving so they crisp up fully.

Notes

Store cooled zucchini chips in an airtight container to maintain crispness. You can adjust seasoning to taste or experiment with other paleo-friendly spices.