We tried something new with our zucchini harvest this summer:
I read a few recipes on Pinterest and then we started. First, Dave sliced them about 1/8" thick with the mandolin. Within seconds he had neatly sliced his finger because he wasn't using the guard. He used the guard for the rest.
Next, I tossed them in flavored oil and salt and pepper. We did one batch in Japanese Roasted Sesame Oil and salt and the other batch in Chipotle Olive Oil and salt and pepper. I used about a tablespoon of oil for each extra large zucchini and it was a little too much. Next time I'll use only two teaspoons. You have to massage the oil in with your fingers to coat the slices evenly.
Then we spread the slices on dehydrator trays. Ideally the slices wouldn't overlap, but these did because we were running out of room. We dehydrated them at 135 degrees for about 15 hours, flipping them after about six hours.
The next day, we had bowls of beautiful, translucent, delicious, crunchy chips. Although they're good, I'm making zucchini bread tonight.
Have a colorful day