View Larger Image Salt and Vinegar Zucchini Chips Print Recipe Salt and Vinegar Zucchini Chips Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients 4 cups zucchini thinly sliced about 2-3 medium2 tbsp Extra virgin olive oil can use avocado oil or sunflower oil2 tbsp balsamic vinegar white2 tsp sea salt coarse Servings MetricUS Imperial Ingredients 4 cups zucchini thinly sliced about 2-3 medium2 tbsp Extra virgin olive oil can use avocado oil or sunflower oil2 tbsp balsamic vinegar white2 tsp sea salt coarse Votes: 0 Rating: 0 You: Rate this recipe! Instructions Use a mandolin or slice zucchini as thin as possible. In a small bowl whisk olive oil and vinegar together. Place zucchini in a large bowl and toss with oil and vinegar. Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt. 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. 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. 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. Share this Recipe By Richard Taylor| 2019-03-06T12:23:02+00:00 November 22nd, 2018|Condiments & Sides, Low Carb, Snacks|0 Comments Share This Story, Choose Your Platform! FacebookTwitterLinkedinRedditTumblrGoogle+PinterestVkEmail Leave A Comment Cancel reply Comment Save my name, email, and website in this browser for the next time I comment.