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
Ingredients
- 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
Instructions
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Use a mandolin or slice zucchini as thin as possible.
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In a small bowl whisk olive oil and vinegar together.
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Place zucchini in a large bowl and toss with oil and vinegar.
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Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.
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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.
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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.
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Store chips in an airtight container.