SALT AND VINEGAR ZUCCHINI CHIPS #lowcarb #grainfree

SALT AND VINEGAR ZUCCHINI CHIPS #lowcarb #grainfree

These Easy Crispy Salt and Vinegar Zucchini Chips are just 40 calories for each serving, gluten free, grain free and low carb as well!

The way to making a genuine decent chip out of zucchini is all by they way you cut it. Utilize a mandolin or nourishment processor to get the cuts as meager as would be prudent. Hurl with my different fixings and you'll be willfully ignorant how awesome these are! What's even better????? Realizing that one serving is only 40 calories!!!

Appreciate the New Year's slam at home or at a gathering and bring these! Everybody will need them so you should make twofold! You know where I will be… ..home in my pj's getting a charge out of a serving or two or these solid chips!

Also Try Our Recipe : SWEET POTATO TOTS – VEGAN + GLUTEN FREE

SALT AND VINEGAR ZUCCHINI CHIPS #lowcarb #grainfree

Ingredients

  • 4 cups thinly sliced zucchini about 2-3 medium
  • 2 tablespoons extra virgin olive oil avocado oil or sunflower oil
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons coarse sea salt

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.

For more detail : bit.ly/2NeMMOs

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