Sea Salt Zucchini Chips

 

Sea Salt Zucchini Chips

Makes 6 servings

Per serving

1 1/3 vegetable servings

1 fat

2 1/3 condiments

 

 

Salt and Vinegar Zucchini Chips

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
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 for 2-3 hours. Rotate half way during cooking time.
Store chips in an airtight container.