Description
Crispy and tangy dehydrated zucchini chips seasoned with salt and apple cider vinegar, perfect for a healthy and flavorful snack.
Ingredients
Main Ingredients
- 2 cups yellow squash or zucchini (about 1 medium squash)
- 2 teaspoons extra virgin olive oil
- 2 tablespoons raw apple cider vinegar
- Salt, to taste
Instructions
- Slice the squash: Using a mandoline slicer set to 1/8 inch thickness, carefully slice the yellow squash or zucchini into thin, even rounds. For slightly thicker chips, adjust to a higher thickness setting.
- Prepare the seasoning mixture: In a small bowl, combine the extra virgin olive oil, raw apple cider vinegar, and salt. Mix well to create a marinade that will coat the squash slices uniformly.
- Coat the squash slices: Place the sliced squash in a mixing bowl and pour the olive oil and vinegar mixture over them. Toss gently to ensure every slice is evenly coated with the seasoning.
- Arrange on dehydrator tray: Line a dehydrator tray with a Teflon sheet or non-stick liner. Lay the coated squash slices in a single layer, making sure they do not overlap to allow even drying.
- Dehydrate the chips: Set the dehydrator temperature to 110°F (43°C) and dry the squash slices for approximately 12 hours, or until they become crispy and have a chip-like texture.
Notes
- Use a mandoline slicer for uniform thickness to ensure even dehydration.
- Adjust the amount of salt to your taste preference.
- Store dehydrated chips in an airtight container to maintain crispness.
- You can experiment with additional seasonings such as smoked paprika or garlic powder for flavor variations.
- Prep Time: 10 minutes
- Cook Time: 12 hours
- Category: Snack
- Method: Dehydrating
- Cuisine: American
