When it comes to growing zucchini in the garden my husband is less than thrilled. He is not a fan. In typical zucchini style, we always end up with an over abundance of it. Even when I plant less and in the middle of a drought!
As a result of these mystical green whales seemingly appearing overnight, I decided to get creative. Because my husband loves potato chips (as does most of the free world) I came up with a way to make mock potato chips using zucchini. Seasoned with Ball’s Dill Pickle Mix, this vegetable directly reflects one of his favorite potato chip flavors.
He claims they still taste a bit ‘veggie’ but he likes them. To him, these are much more palatable than the soggy, cooked chucks typically presented to him at dinner time.
Dill Pickle Zucchini Chips
- 2 medium zucchini
- 1/4 cup white vinegar
- 1 Tablespoon Ball Dill Pickle Mix
- 1 Tablespoon Olive Oil (optional to prevent sticking)
Mandolin zucchini thin, approx 1/8 inch. Place in a large bowl with vinegar, Ball’s Dill Pickle Mix and olive oil. Mix gently with hands to cover each piece. Place zucchini evenly over the trays.
Process at 125 degrees until dry and crispy.
Remove, store in air tight container and enjoy! These can also be dried in a low temperature oven if you do not have a dehydrator.
Here are a few other variations you can try!
Salt & Vinegar Chips
- 1/4 cup white vinegar
- 1/2 Tablespoon salt
- 1 Tablespoon Olive Oil
Apple Pie Chips
- 1/4 cup apple cider
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon brown sugar
- 1/2 teaspoon ground all spice
- 1 teaspoon vanilla
Maple Brown Sugar
- 2 Tablespoons Maple Syrup
- 1 Tablespoon dark brown sugar
- 1/2 teaspoon vanilla
Italian Blend
- 1/4 cup white vinegar
- 1 teaspoon Italian herb seasoning
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
The possibilities are nearly endless! Even something as simple as season salt can make these chips fabulous. I look forward to trying a batch with bacon salt…my husband may have to fight me for those.
#LifeOn25Acres
Dirt On My Plate 