Salt & Vinegar Zucchini Chips

By Pikachutherecipereader

Enjoy the New Year’s bash at home or at a party and bring these! Everyone will want them so you might want to make double! You know where I will be…..home in my pj’s enjoying a serving or two or these healthy chips!

Ingredients

• 4 cups zucchini, thinly sliced (about 2 to 3 medium)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 2 teaspoons 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 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 to 14 hours.

To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200°F for 2 to 3 hours. Rotate half way during cooking time.

Store chips in an airtight container.