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
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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