Friday, May 25, 2018

Recipe of the Week: Salt and Vinegar Zucchini Chips

Not everything at a cookout needs to be unhealthy. These salt and vinegar zucchini chips are a simple but delicious treat that all ages with gobble up.


Ingredients:

3 medium zucchini

2 Tbsp extra virgin olive oil

2 Tbsp white balsamic vinegar

Coarse Sea Salt for sprinkling



Whisk olive oil and vinegar in a large bowl.

Slice zucchini 1/8” thick with a food slicer.



Add zucchini to bowl and toss until evenly coated.


Lay zucchini slices in a single layer on dehydrator trays and sprinkle with sea salt.



Dehydrate zucchini slices for 6-12 hours at 140° or until they reach chip-like consistency.


2 comments:

  1. Dehydrate 6-12 hours at 400 degrees? Won't they be reduced to ash? I didn't know Nesco's got that hot.

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  2. You are completely right, Brian. Good call! This has been updated, luckily, the max temperature on our Dehydrators is 160, which won't do them any harm.

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