← Replies in Low-Carb Zucchini Chips Recipe

Try using zucchini.

@karri, I miss wrote. I used green zucchini

On the serious side: I don’t know where you live, and what kind of humidity your climate has, but it sounds like it might work if you place the just finished chips into a zip lock bag, then refrigerate to cool. Or perhaps if you have a dehydrator that they can go in to cool. I make all kinds of chips, both veggie and fruit, in the dehydrator. Just dehydrate until crisp. But they too will soften if they are not in an air tight container for storage.

Great idea!! I live in Florida, very humid though I keep AC to 73/74. I do have a dehydrator. Do you initially put them in there after slicing up or do you bake first and then dehydrate?

I slice, (lightly coat with spices or seasonings, if I am making something special) and dehydrate. I live in the south west and it is very dry, so I usually set it at 120 degrees Fahrenheit, or less, and time it for 16 to 24 hours. You'll have to experiment, you don't want it to burn.

I don’t go a higher temperature than 120 because I am a "live food" fan. Try using a little watered-down BBQ sauce on the zucchini, you might like it!

Just remember that any spices will be intensified by the dehydration.

Excellent tips ty! I'll try it again. I just do salt and pepper right now so my toddler can enjoy them but eventually I like to add curry powder etc

For a toddler you're going to want them not as crisp. The inside of their little mouth is not as tough as an adult and cannot handle the sharp edges of the chip pieces. Also, make sure you peel them first, dehydrated peel can be very sharp!

😦 didn't cross my mind, thank you for sharing

I am grateful that you mentioned your toddler! I've had babies with bleeding mouths and gum infections from potato chips. Not fun. And not my own chips either. Blessings to you.

And to you! Very kind to share all of your tips