Central Virginia Organic Gardener

"And 'tis my faith that every flower enjoys the air it breathes." - William Wordsworth, 1798

Sunday, July 5, 2015


You know how zucchini is a bit of a garden joke?  Hear stories of how people leave anonymous packages of zucchini on their neighbor's doorsteps, on a coworker's desk, or in a stranger's car?  (Of course, if you have that much, donate it to a food bank!).  I love zucchini and, until now, have never had enough.  And here is the reason:

Dehydrator Zucchini Chips

These amazing chips are crunchy, though their crisp will not last as long as commercial potato chips.  We love them!

3 medium zucchini, stem and bottom removed 
A few T's oil
1 t smoked paprika 
1 t chipotle chili powder
1 t cumin
1 t garlic powder
1 t salt OR
equivalent amount of chili powder and salt OR
whatever strikes your fancy!

Using a food processor (I used my 1/4 inch slicing blade) or mandolin, slice the zucchini.  Put it in a bowl and drizzle in 1 T of oil.  
Using your hands, gently separate the zucchini slices and rub the oil on.
Load up your food processor trays.
Mix the spices, and sprinkle it on the zucchini slices.
Dehydrate for three hours (will need more time if they are thicker than mine) and gobble 'em up!

Why do I have so much zucchini now?  First, the raised beds filled with soil, compost and mushroom compost, i.e., plant rocket fuel, created healthy growth.  And, the vine borers have been stymied, until now, by frequent applications of Surround (trademarked kaolin clay that is mixed with water, sprayed on and acts as an irritant  barrier to pests).  
Happy Gardening!

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