Dehydrating Squash
|
Zucchini Slices
First step: Slice the zucchini. The best results you get is if you pick zucchinis, that are approximately the same size. Also slicing them in the same thickness ensures, they are all done at the same time and are all the same consistency. Second step: Add some oil for a better crunch. Adding oil to make dehydrated zucchini, help them to be a bit more crunchy. This is really optional. I have also dried zucchinis without oil, but we still prefer to sprinkle them with oil a bit. Especially if you are using additional spices, where they nicely soak in and are spread evenly. Just be careful not to add too much of an oil, otherwise they will never dry and will become soggy and oily even after hours of dehydrating them. Third step: Season with herbs and spices. Add seasoning and spices of your choice. In our recipe, we have seasoned them with fresh thyme, dry garlic, salt and sesame seeds. A combination of those spices together with sesame blends in perfectly for a tasty zucchini chips. Fourth step: Mix. With your spatula (or hands if you prefer) mix olive oil and spices together fully, making sure each single zucchini slice is covered. You really might use your hand for a real perfection, since all of the zucchini slices are most of the time stuck together. Fifth Step: Spread. Spread zucchini slices onto a dehydrator rack in a single layer. While spreading them onto a tray, make sure the oil and seasonings are spread evenly on each single zucchini slice from both of the sides. Follow the process until all of the trays are filled. Sixth step: Dehydrate. Stack all of the dehydrator trays on top of each other and close them with a lid on top. This is in the case of the dehydrator I use, which is the simplest round shape one we have. Depending on your dehydrator, follow the instructions as per your brands. Switch the dehydrator on 150 F and set the timing for 8 hours. |