BBQ Zucchini Chips

Name: BBQ Zucchini Chips (Dehydrator Recipe)
Prep time: 10 min
Cook time: 12 h
Total time: 12 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium zucchini, sliced 1/4-inch thick; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper

BBQ zucchini chips are thin-sliced zucchini seasoned with smoked paprika, garlic powder, and onion powder, then dehydrated until crispy. They deliver bold BBQ flavor with a fraction of the calories of traditional fried chips.

🌍American 🏷️Zucchini chips 🏷️Bbq chips 🏷️Healthy snack 🏷️Dehydrator recipe Zucchini

🏷️

🏷️Smoked paprika

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thatallychickonTikTok

Total

12h 10m

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by thatallychick

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thatallychickonTikTok

Ingredients

2 medium zucchini, sliced 1/4-inch thick
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper

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Instructions

1
Preheat your dehydrator to 165°F (74°C).
2
Using a mandoline or a sharp knife, slice the zucchini into uniform 1/4-inch thick rounds.
3
Place the zucchini slices in a large bowl with a lid.
4
Add the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper to the bowl.
5
Secure the lid and shake the bowl vigorously to evenly coat all the zucchini slices with the seasoning.
6
Arrange the seasoned zucchini slices in a single layer on the dehydrator trays, ensuring they don't overlap.
7
Place the trays in the preheated dehydrator and dehydrate for about 12 hours, or until the chips are crispy and fully dried.
8
Once done, allow the chips to cool completely before storing them in an airtight container.

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Tips & Notes

Pro tips

Pat zucchini slices thoroughly dry with paper towels before tossing with oil and seasonings—this removes excess moisture and ensures crispier, faster-dehydrating chips.
Distribute zucchini in a single layer on dehydrator trays without overlapping for even airflow and uniform crispiness throughout.
Check chips at the 3-hour mark and test for full dryness by bending one—it should snap, not bend. Dehydrator temperatures and humidity vary.
Toss zucchini with olive oil first, then sprinkle seasonings evenly so the spices stick and distribute uniformly across all slices.

Substitutions

Smoked paprika → regular paprika or chili powder (loses smokiness but keeps the BBQ profile)
Olive oil → avocado oil or coconut oil (no flavor change, similar dehydration results)
Fresh zucchini → summer squash (nearly identical texture and cooking time)

Storage & make-ahead

Store cooled, fully-dried chips in an airtight container at room temperature for up to 1 week, or freeze in an airtight bag for up to 3 months.

Equipment

dehydrator · parchment paper or silicone dehydrator sheets

Common Questions

How thick should zucchini slices be for chips?

Slice zucchini 1/4-inch thick for even dehydration and optimal crispiness. Thinner slices may burn; thicker ones won't crisp fully.

Can I make these in an oven instead of a dehydrator?

Yes. Arrange slices on a parchment-lined baking sheet and bake at 225°F for 1.5–2 hours, flipping halfway through, until crispy.

How do I know when the zucchini chips are done?

They should be completely dried and crispy when bent—no moisture should release. Timing varies by dehydrator model and slice thickness (typically 3–4 hours at 135°F).