Zucchini chips are a great way to salvage the summer bounty from our gardens.

Everyone that has grown a garden has had to deal with lurking zucchinis. Lurking zucchinis are those massive gourds that somehow manage to hid in the foliage until they grow into green monsters. No one seems to like these monstrosities and they become unwanted gifts to family or friends. There’s a regional joke on Lasqueti Island that the fall is the only time of year you lock you vehicle, because if you don’t you’ll find your vehicle full of monster zucchinis!

This recipe came from WAPF leader Rhonda Dieni and will help deal with these monstrosities. Zucchini Chips have a great chewiness with a sweet, spicy and salty taste. This recipe will make you love your lurking zucchinis.

1 monster garden zucchini, cut into slices
1T extra virgin olive oil (optional)
1T sea salt
1 bird’s eye pepper or other hot pepper
Crane the lurking zucchini onto your kitchen counter for slaughter. I find it easier to cut the zucchini in half and then quarter the two halves. Scoop out the seeds and pulp and give it to the chickens or compost. Cut the zucchini into 1/4 inch slices. Don’t worry it the slices get thicker because they will dry down to about 10% of the original size. In a very large bowl, toss the zucchini slices with olive oil and the spicy sea salt. Mix extremely well. Place the zucchini slices in the dehydrator for 12-18 hours until the slices are completely dried. Store in a plastic bag for a taste of summer during the winter months.

Cut the zucchini in two and then quarter each piece.

Scoop out the pulp and give it to the chicken or compost.

Slice the zucchini into 1/4 inch slices. Don’t worry if the slices get larger. The chips will dry down to about 10% of the original size.

Mix the olive oil and spicy sea salt with the zucchini slices extremely well. You don’t want some chips to be salty or oily.