Are you ready for a snack attack! Don't grab those greasy
chips in the grocery store. Instead head to the produce section and grab
a couple of zucchinis... it's time to make some salt and vinegar zucchini
chips!
Ingredients
- 4
cups thinly sliced zucchini (about 2-3 medium)
- 2
tbsp. extra virgin olive oil
- 2
tbsp. white balsamic vinegar
- 2
tsp. coarse sea salt
Instructions
- 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 8-14 hours.
- To
make in the oven: Line a cookie sheet with parchment paper.
Lay zucchini evenly. Bake at 200 degrees F for 2-3 hours.
Rotate half way during cooking time.
- Store
chips in an airtight container.
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