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Salt and Vinegar Zucchini Chips

/Salt and Vinegar Zucchini Chips

Salt and Vinegar Zucchini Chips

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Salt and Vinegar Zucchini Chips
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Servings
Ingredients
Servings
Ingredients
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Rating: 0
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Instructions
  1. Use a mandolin or slice zucchini as thin as possible.
  2. In a small bowl whisk olive oil and vinegar together.
  3. Place zucchini in a large bowl and toss with oil and vinegar.
  4. Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.
  5. 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.
  6. 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.
  7. Store chips in an airtight container.
Recipe Notes

Nutrition Facts
Salt and Vinegar Zucchini Chips
Amount Per Serving
Calories 104 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 1186mg 49%
Potassium 624mg 18%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 5g
Protein 3g 6%
Vitamin A 10%
Vitamin C 67%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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By | 2019-03-06T12:23:02+00:00 November 22nd, 2018|Condiments & Sides, Low Carb, Snacks|0 Comments

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