Ingredients:
4 cups thinly sliced zucchini about 2-3 medium
2 tablespoons extra virgin olive oil or avocado oil
2 tablespoons apple cider vinegar
2 teaspoons coarse sea salt or pink himalayan
Directions:
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.
