Your whole food, plant-based life.

Raw Shoe-String Zucchini Fries

Sometimes simple snacks just hit the spot. These tasty little raw shoe-string zucchini fries fit the simple and satisfying bill! They are so crisp and delicious you won’t believe these are raw and made in a dehydrator.



Zucchini is inexpensive and plentiful especially during it’s growing season. We tend to take it for granted, or struggle to get rid of it if it is growing in our garden! As prolific and under-rated as it is, zucchini is actually very healthy! Zucchini is an excellent source of manganese and vitamin C. It’s antioxidant properties are great. It contains the carotenoids lutein and zeaxanthin which protect our eyes. It’s antioxidants are quite stable. It contains nutrients that help stabilize blood sugar, are anti-inflammatory, and fight cancer.



The nutrients are in the skin as well as the flesh so you want to eat both. And as always, if you are eating something with skin on, organic is the way to go. A great addition for dipping would be the Chipotle Mayo. You can find that recipe here: Sweet Potato Fries with Chipotle Mayo

For those of you who are going to ask, I am sure these can probably be made in the oven. But since this is a raw recipe, I have not tried them in the oven and can’t advise you as to cooking time or temp.


Raw Zucchini Shoe-String "Fries"

  • 2 medium zucchini (these work best with small to medium zucchini)
  • 1 teaspoon olive oil*
  • pinch Himalayan salt and pepper
  1. Slice zucchini in to match stick size strips. See photo above.
  2. Toss with oil, salt and pepper.
  3. Dehydrate at 145 for 1 hour, (yes, it’s still raw**) reduce heat and dehydrate at 115 for 10 to 12 more hours or until dry.

*Go easy on the oil, a little goes a very long way in this recipe.
**It stays raw because the food temperature never goes over 115 in that first hour.

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  1. Mary Thomas wrote on September 24, 2014

    I’m excited to try this dehydrated zucchini recipe; However, my dehydrator is 350 watt with an on/off switch (no heat settings). How would I go about dehydrating to make the Zucchini shoe-string fries?

  2. Lisa wrote on August 9, 2013

    Hi Susan, could you tell me if the texture is chewy or crispy?

    • Susan wrote on August 10, 2013

      The texture is not what I would call crispy (like in deep fried foods) but shouldn’t be chewy, either.

  3. connie wrote on January 1, 2013

    May be a silly question… but if you don’t have a dehydrator can you use you oven?

    • Susan wrote on January 1, 2013

      SInce this is a raw food site, these recipes are specifically formulated to be made in a dehydrator. I do not have instructions for using an oven. Please feel free to experiment on your own. You can read more on the FAQ page.

  4. sbVeskerna wrote on July 6, 2012

    I used my Paderno slicer to twirl some zucchini out and just now popped them into my dehydrator. Can’t wait! Thanks for all of the fantastic photos and recipes!

  5. Wendy wrote on April 30, 2012

    I’ve been looking for something tasty and crispy but raw. This looks like just the ticket. I’ll review them on my website after I’ve tried them. Revving the dehydrator up right this minute, lol.

  6. Cathy wrote on April 19, 2012

    You say “Dehydrate at 145 for 1 hour” and then say “It stays raw because the food temperature never goes over 115 in that first hour”…….that is a contradiction? Which is it?

    • Susan wrote on April 19, 2012

      No, it is not a contradiction. The air temperature will be at 145 but in the beginning of dehydration, the food is just throwing off moisture and stays very cool so the FOOD will never go above 115 or the temperature that it needs to stay below to stay raw. Please see the FAQ.

  7. LizAshlee wrote on April 19, 2012

    Awesome idea..thanks for sharing!

  8. Becky @ Pure Vitality wrote on April 17, 2012

    I am a zucchini lover and even found a way to make raw manicotti using zucchini to roll my other ingredients up in. This will be a favorite, I can already tell. Thanks for posting

  9. Linda wrote on April 13, 2012

    As always, thank you so very much for your amazingly creative ideas! I can’t wait to make these and have always avoided anything but young Thai coconuts because I was afraid I couldn’t get it open! Fresh coconut flour – Yummmm!


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