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Salt an Vinegar Zucchini Chips

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

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

Details

Preparation

Step 1

Use a mandolin or slice zucchini as thin as possible.
In a small bowl whisk olive oil and vinegar together.
Place zucchini in a bowl and toss with oil and vinegar.
Add zucchini in even layers to a dehydrator, then sprinkle with coarse sea salt.
Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary. Approximately 8-14 hours.
To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Back at 200 degrees for 2-3 hours. Rotate half way during cooking time.

Store chips in airtight container.

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