I tried out this recipe for zucchini chips by using a spiralizer rather than a mandolin. The only change I would recommend is using a 3:1 ratio of vinegar to oil (instead of 2:2) for more flavour and less oil.
Salt and Vinegar Zucchini Chips
- 4 cups zucchini thinly sliced, about 2-3 medium zucchinis
- 2 tbsp olive oil or sunflower or avocado oil
- 2 tbsp white balsamic vinegar
- 2 tsp coarse sea salt
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.