• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings 8
Calories 40 kcal
Ingredients
4 cups thinly sliced zucchini about 2-3 medium
2 tablespoons extra virgin olive oil avocado oil or sunflower oil
2 tablespoons white balsamic vinegar
2 teaspoons 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. My temperature setting was 135 degrees F.
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.
Nutrition Facts
Salt and Vinegar Zucchini Chips
Amount Per Serving (0.5 cup)
Calories 40
Calories from Fat 32
% Daily Value*
Fat 3.6g
6%
Saturated Fat 0.5g
3%
Sodium 571mg
25%
Carbohydrates 2.9g
1%
Fiber 0.6g
3%
Sugar 2g
2%
Protein 0.7g
1%
* Percent Daily Values are based on a 2000 calorie diet.