Easy Dehydrator Salt & Vinegar Zucchini Chips
Light, airy, crunchy, sour, and salty these salt & vinegar zucchini chips will be an instant favorite! Great for school lunches or an afternoon snack, these zucchini chips travel well and make a quick grab-and-go addition for any activity.
Ingredients
- 2 Large zucchini, thinly sliced
- 2 Tbsp Olive Oil
- 1 Tbsp White Distilled Vinegar
- 1 tsp Salt, divided
Instructions
- Gather and prep ingredients. Set up your dehydrator.
- In a large bowl mix together olive oil, vinegar, and ½ teaspoon of salt, set aside.
- Slice zucchini ⅛ inch thick. I use a mandolin slicer for consistent thickness.
- Add zucchini slices to marinade. Mix together to evenly coat.
- Let sit for 10 minutes to absorb the liquid. Toss occasionally to evenly coat.
- Drain any other marinade liquid and lay each slice on the dehydrator sheets.
- Using the additional ½ teaspoon of salt, season the chips.
- Set the dehydrator on low for 6 hours and then turn to high (or about 110°-115°F) for 6 hours.
- After time has elapsed, be sure the chips are free from all moisture, and salt again if desired.
- Store in an airtight container for up to 3 days. Enjoy!
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Notes
