Salt and Vinegar Zucchini Chips
Ingredients
- 4 cups thinly sliced zucchini (about 2-3 medium)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons vinegar
- 2 teaspoons himalayan sea salt
Preparation
Use a mandolin or slice zucchini as thin as possible
In a small bowl whisk olive oil and vinegar together
Place zucchini in a large bowl and toss with oil and vinegar
Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt
Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary, anywhere from 8-14 hours
To make in the oven: line a cookie sheet with parchment paper
Lay zucchini evenly
Bake at 100 degrees c for 2-3 hours
Rotate half way during cooking time
Store chips in an airtight container
Enjoy! ? {recipe adapted from sugarfreemom }