Pickle Zucchini Chips

After several failed attempts, I gave up. I’d tried various different cuts, thicknesses, techniques, no dice. Something about the changes the cucumbers go through after a long brining process just does not work well for dehydrating them.

I’m not someone who likes to admit defeat, though, so I have a tendency to “rules lawyer” my way into weird solutions, when necessary. If pickled cucumbers weren’t suitable for dehydrating, what if I sort of... faked it?

I’d recently made Zucchini Chips, so that got me thinking.

Both cucumber and zucchini are members of the Cucurbitaceae family. Related, but very different fruits. (Yes, they’re both fruit - not vegetables. I still consider them “veggie chips”, just based on context!).

The thing is... zucchini has a different structure, and a slightly lower water content. I already knew that they dehydrated down well - making AWESOME crunchy chips.

So, what if I made those perfect crispy zucchini chips TASTE like pickles?

I didn’t want to actually make pickles from zucchini - that’s far more effort than I want to put into dried zucchini chips.

I tried a few different techniques - flavouring homemade zucchini chips with pickle seasonings, marinating fresh zucchini rounds in pickle brine before drying, etc.

When it came down to it, a combination approach was what worked best - first a quick brining in store bought pickle juice, then additionally seasoning to boost what is lost during the brining process.

SCORE! These zucchini pickle chips are FANTASTIC - and easy to make!

Important Note About Nutrition

The recipe software calculates nutritional information based on all of the ingredients listed - which includes all of that salty pickle brine!

The brine is only used as a marinated - with most of it discarded - so the sodium, etc levels shown in the nutritional info are WAY higher than reality.

Ingredients

This dried pickle chips recipe uses really simple ingredients. You shouldn’t have any trouble finding everything you need in any larger grocery store.

As always, I have a few ingredient notes for you:

Fresh Zucchini

This recipe starts out with raw zucchini - and medium-sized zucchini is your best choice.

Small zucchini slices will dry down to almost nothing in the drying process, and large zucchini are usually full of seeds - which don’t dry down the same way as the zucchini flesh will. It’ll be edible, just not a great texture.

You can also use yellow squash, if you prefer... but they won’t look as much like pickles as green zucchini does!

Dill Pickle Brine

This forms the base of your pickle flavouring - which you’ll boost with added herbs.

Because it’s the base, start with the brine of pickles you like the flavour of. I tend to use garlic dill or Polski Ogorki pickle brine.

Citric Acid

The tangy, sour mouth feel that is SO important to pickle flavour tends to get cooked/dried off during the dehydration process.

So, I add a little citric acid, to ensure that the finished pickle chips taste right. Brine alone won’t do the trick.

If you prefer to use vinegar powder, that’s fine... but you’ll want to change the amount to 1 Tablespoon.

Everything Else

Rounding out this recipe, you will need:

Ground Black Pepper
Dried Dill Weed
Mustard Powder
Garlic Powder
Salt

... I just don’t have anything else to add, as far as these last few ingredients go!

Equipment

There are really only two pieces of equipment you’ll need in order to make dehydrator zucchini chips:

A Food Dehydrator

While you can apparently make homemade zucchini chips in a regular home oven, I’m not a fan of running one for hours on end.

A year or two ago, we upgraded our old dehydrator to a Cosori 6 Tray Food Dehydrator, and LOVE it.

It was only like $200 Canadian, and it’s paid for itself MANY times over, between all the Maple Cinnamon Apple Chips and jerkies I’ve been making!

We find we can usually run a few pounds of zucchini in a batch.

Mandoline Slicer

Optional, but it’s really helpful when it comes to getting your zucchini slices to an even thickness.

I have a Mueller Multi Blade Adjustable Mandoline Slicer.

I ABSOLUTELY love it. We use it all the time, no complaints!

How to Make Pickle Zucchini Chips

The actual recipe - with nutritional info - is in the printable recipe card at the end of this post. Here is the visual walk through:

Wash your Zucchini, peel if desired (we don’t.)

Using a mandolin slicer or sharp knife, cut your zucchini into even rounds. Aim to keep them around the same thickness - Don’t use the thinnest option, I’ll usually use the second or third setting, to give them a bit of heft.

Place the zucchini slices into a large Ziplock baggie, along with the pickle brine. Seal the bag, and gently shake / agitate it to coat the slices. Press out excess air, then reseal the bag.

Chill baggie in the fridge at least 8 hours, up to 24 hours. Be sure to flip or shake it every once in a while, to make sure everything gets access to the brine.

In a small bowl, whisk together the citric acid (or vinegar powder), dill weed, salt, mustard powder, garlic powder, and black pepper.

Sprinkle the pickle seasoning mixture over the zucchini slices, gently toss to distribute the seasoning.

Dehydrate at 135 F for 5-6 hours. (Actual time will depend on the thickness of the zucchini slices.)

To test for doneness, remove a zucchini chip from the dehydrator and let it cool to room temperature.

It should feel dry to the touch, and be crispy. It should snap if you try to bend it.

Once zucchini chips are all fully dehydrated, allow to cool to room temperature before packing and storing. See below for information on conditioning and storing your zucchini chips.

Condition the Zucchini Chips:

Keep an eye on the vegetable chips for the first 3 days or so.

If you see any evidence of residual moisture in that time frame - droplets on the bag, etc - return the mango leather to the dehydrator and let it dry a bit more.

If at any point you see any evidence of mold, throw the batch out.

Once you’re sure the zucchini chips are fully dry and moisture isn’t coming out, transfer them to an airtight container for longer term storage

Dehydrated Zucchini Chips Storage

Zucchini chips should be stored in an airtight container, with as little oxygen - and light exposure - as possible.

If sealed into an airtight container WITHOUT OXYGEN, they should be good for a month or so in a cool dark place.

They do taste best when eaten within a few days, though.

More Dried "Chip" Recipes

Looking to make chips out of fruits, veggies, or more? We have a few more recipes for you:

Bananas Foster Banana Chips
Beet Chips
Cardamom Pear Chips
Carrot Chips
Maple Cinnamon Apple Chips
Pepperoni Jerky
Zucchini Chips