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Salt and Vinegar Zucchini Chips

Salt and Vinegar Zucchini Chips
 
Author: Brenda Bennett | Sugar-Free Mom
Nutrition Information
  • Serves: 8
  • Serving size: 1/2 cup
  • Calories: 40
  • Fat: 3.6g
  • Saturated fat: .5g
  • Carbohydrates: 2.9g
  • Sugar: 2g
  • Sodium: 571mg
  • Fiber: .6g
  • Protein: .7g
  • Cholesterol: 0mg
Prep time:  15 mins
Cook time:  12 hours
Total time:  12 hours 15 mins
Ingredients
  • 4 cups thinly sliced zucchini (about 2-3 medium)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons coarse sea salt
Instructions
  1. Use a mandolin or slice zucchini as thin as possible.
  2. In a small bowl whisk olive oil and vinegar together.
  3. Place zucchini in a large bowl and toss with oil and vinegar.
  4. Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.
  5. Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary, anywhere from 8-14 hours.
  6. 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.
  7. Store chips in an airtight container.