Zucchini chips:
3 medium zucchini, sliced
3 T Apple cider vinegar
2 T Olive oil
1 T Garlic powder
1 T Onion powder
2 T Italian seasoning
1 t smoked paprika
1/2 T salt
1/4 t Cayenne pepper (more if you like it spicy)
1. Use a mandolin to slice the zucchinis 1-3/16th inch thick. I prefer them a little thinker, but they take longer to dry.
2. Place in a medium-size bowl and combine all the ingredients until pasty then spread over the chips. Toss until chips are completely covered.
3. Place chips on a mesh dehydrator sheet and dry at 110ﾟfor 8 to 10 hours or until crispy.
Store the chips in an airtight container for up to one month or return to the dehydrate or if they get soft.
Enjoy!
~ Janine
