Step 1

Cut zucchini into ¼ inch slices. You can use a mandolin if you choose. If you slice your zucchinis by hand, just make sure you keep the thickness as even as possible, so they dry evenly.

Step 2

Alternatively, you can shred your zucchini with a cheese grater or food processor, which ever is easiest for you.

Step 3

Spread the zucchini slices evenly over the dehydrator trays. Shredded zucchini will dry faster than slices.

Step 4

Set the dehydrator to 125 degrees Fahrenheit. It took about 12 hours to dry it all out. Check it from time to time after about 6 hours.

Step 5

To dehydrate your squash in the oven, set the temperature as low as possible and keep the door propped open about three or four inches. You may want to aim a fan at the oven door for air circulation to help the squash dry evenly. Spread your zucchini out on a cooking sheet in the center of the oven and let it dry. It may take around two to five hours.

Step 6

If you have an air fryer, you can dehydrate your zucchini slices in it. Then, just lay the zucchini in a single layer and watch it carefully.

Step 7

After you’ve fully dehydrated your zucchinis, then you can grind them. I used a KitchenAid food processor, but you could also use a Nutribullet or blender.

Step 8

Add a handful of chips at a time – or as many as your food processor can handle. I used the high speed and let the chips grind up. If this is too hard on your food processor, you can use the pulse setting, too.

Step 9

You can store your Amish flour in a mason jar with a tight lid. You may want to add a silica packet (don’t open or eat it!) to your jar or vacuum seal it. Moisture will ruin the quality of your flour.