Salt and Vinegar Zucchini Chips

• Vegan
• Gluten free
• Paleo

• Produce

  • 4 cups Zucchini

• Condiments

  • 2 tbsp White balsamic vinegar

• Baking & Spices

  • 2 tsp Sea salt, coarse

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on sugarfreemom.com

Description

Ingredients

• 4 cups thinly sliced zucchini (about 2-3 medium)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 2 teaspoons coarse sea salt

Directions

• 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 200 degrees F for 2-3 hours. Rotate half way during cooking time.
• Store chips in an airtight container.

Nutrition