By Old Fuzz Face – Serendipity Farmhouse Test Kitchen
It’s been a while since I sat down to talk practical kitchen matters with you fine folks. But today, the stars aligned—Chef Blondie handed me a task sheet that would make any sous chef sweat. Zucchini needed slicing for dehydration, cheese needed grating for pizza, and jalapeños—freshly fermented—were waiting to be chopped for the topping. That’s a full day’s work, and it got me thinking: what tools really earn their place in the kitchen?
What Are Kitchen Multitools?
Out in the work shed, I always carry my Leatherman multitool. It’s not flashy, but it’s reliable—pliers, screwdrivers, even a file. It doesn’t do everything perfectly, but when you need a job done quickly, it’s there. So I asked myself: do we have kitchen multitools that live up to that same standard?
Turns out, we do. I put two contenders to the test: the Home Wave 16-in-1 chopper and the Susteas Rotary Cheese Grater. Both claim to be multitools. Both promise to slice and grate. But which one actually delivers when dinner’s on the line?
Let’s start with slicing. For dehydrated zucchini chips, I need thin, consistent slices. The Home Wave, with its mandoline attachment, did the job—but it took time to set up, and the slicing motion wasn’t as smooth as I’d hoped. The Susteas, on the other hand, spun through the zucchini like a champ. Its rotary action and dual-blade setup made quick work of the task, and the suction base kept it steady on our granite counter.
Then came the cheese. Parmesan isn’t easy to grate, and the Home Wave struggled. I even managed to poke myself on one of its sharp points—nothing serious, but a reminder that safety matters. The Susteas? It shredded that Parmesan like it was born for the job. Fast, clean, and no bloodshed.
Now, let’s be fair. The Home Wave does things the Susteas can’t. It dices onions, chops carrots, and even separates eggs. It’s a true multitool in that sense. But when it comes to slicing and grating—the tasks I needed today—the Susteas was faster, safer, and more efficient.
Kitchen Multitools – What’s the Verdict?
So what’s the verdict? Keep both. Each has its strengths. But if you’re looking for a kitchen multitool that behaves like a Leatherman—ready, reliable, and focused—the Susteas earns its spot.
And now, as promised, here’s the recipe for those zucchini chips we’ve been talking about. They’re simple, tasty, and perfect for preserving your harvest. Just scroll down and give it a try.
Until next time, keep it simple, keep it practical, and happy cooking.
Sous Chef Fuzzy’s Zucchini Chips
Now that you’ve seen me slice zucchini with both the Home Wave and the Susteas multitools, it’s time to put those slices to good use. We’re making zucchini chips—crispy, tangy, and perfect for snacking or storing. This recipe is simple, practical, and tested right here in the Serendipity Farmhouse Test Kitchen.
Ingredients
- • 3 to 4 large zucchini
- • ¼ cup vinegar (I like a 50-50 mix of balsamic and apple cider)
- • 1 tablespoon olive oil
- • ½ teaspoon salt, plus a little extra for sprinkling
Instructions
- Wash your zucchini: Give them a good rinse and pat them dry.
- Slice thin and even: Use your favorite slicer—mandoline, rotary grater, or a sharp knife. Just make sure the slices are thin and consistent. Uneven slices won’t dry evenly.
- Mix your marinade: In a small bowl, combine the olive oil, vinegar, and salt. Stir it up well.
- Coat the zucchini: Toss the slices in the bowl until they’re fully coated. Let them sit for about 10 minutes so they soak up that tangy goodness. Give them a stir once or twice during that time.
- Lay out the slices: Arrange the zucchini slices on your dehydrator trays. They’ll shrink quite a bit, so you can place them close together—just don’t overlap or stack them.
- Sprinkle with extra salt: (Optional) A light dusting on top adds flavor and helps draw out moisture.
- Set your dehydrator: Most dehydrators sold in the U.S. will let you set the temperature. Go with 167°F (75°C) and set the timer for 8 hours. Depending on how thick your slices are and how humid it is, they may take anywhere from 8 to 11 hours to fully crisp.
- Check for crispness: The chips are done when they snap clean and feel dry to the touch. If they’re still bendy, give them more time.
- Store smart: Once cooled, store your chips in an airtight container in a cool, dry place. They’ll keep well and make a great snack or side.
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