Zucchini Chips (Zucchine Secche)

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2 small zucchini, washed, dried, and thinly sliced (1/8-inch-thick rounds)
2 tablespoons dried oregano
1 tablespoon kosher or sea salt
2 teaspoons ground cayenne pepper (optional)



Heat oven to 175 degrees. Lay zucchini in single layers on wire racks set on baking sheets. Bake, turning once or twice, 12 to 18 hours or until crisp. (After 12 hours, check every other hour for doneness.) Or place slices in a dehydrator and dry according to the manufacturer’s directions. When they’re done, remove them to a bowl and set aside. In a separate small bowl, combine oregano, salt, and cayenne, if desired. Add spice mix to chips and toss gently. Let cool to room temperature. Place in glass jars and add any leftover spice mix. Cap the jars and store in a cool, dark place, up to several months.

Adapted from Celebrations Italian Style by Mary Ann Esposito (Hearst Books, 1995)



about 3 cups

Preparation Time

20 Minutes

Total Time

18 Hours


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