Brush Stroke


Dehydrated zucchini chips are incredibly easy to make. 

What You'll Need:

Thick Brush Stroke

Step One

Rinse and dry your zucchini. No need to peel. Cut your zucchini into ¼ inch slices. You can cut the slices thinner to reduce dehydrating time.

Thick Brush Stroke

Step Two

Transfer the sliced zucchini to a large mixing bowl and add your olive oil. Sprinkle the garlic powder and sea salt over the top of the zucchini. Stir with a wooden spoon.

Thick Brush Stroke

Step Three

– Lay your zucchini slices out on in a single layer on the racks of your dehydrator. – Dehydrate at 135 ℉ (60℃) for 6-10 hours. Rotate your dehydrator trays every 2 hours.

Voila! Enjoy

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