Salt And Vinegar Zucchini Chips
  • 2-3 medium zucchini (thinly sliced)
  • •2 tbsp olive oil
  • •2 tbsp white balsamic vinegar
  • •2 tsp coarse sea salt
  1. In a small bowl, whisk together olive oil and vinegar.
  2. Place sliced zucchini in bowl and toss with the oil and vinegar.
  3. To dehydrate zucchini:
  4. ◦Use a dehydrator for 8 hours - check consistency and continue to dehydrate until desired crispiness.
  5. ◦Oven method: Bake at 200 degrees F for 2-3 hours. Rotate halfway through.
  6. Store chips in an airtight container.
Recipe by at