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.
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.