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SALT AND VINEGAR DEHYDRATED ZUCCHINI CHIPS

These nutritious Salt and Vinegar Dehydrated Zucchini Chips are an excellent low-carb alternative to potato chips. Ideal for gardeners!

Salt and Vinegar Dehydrated Zucchini Chips are a healthful crispy snack. They have a small amount of olive oil, but not enough to make them greasy. I had to make a large batch because they were gone so quickly.

If you grow zucchini or yellow squash, this is an excellent way to use them up. I'm not a gardener, but I've heard that zucchini and yellow squash may overpower a garden during zucchini season.

Other ways to use up leftover zucchini and yellow squash are my Zucchini Tots recipe, Vegan Zucchini Lasagna Roll-Ups recipe, Stuffed Squash Boats recipe, and Fried Squash recipe.

These dehydrated vinegar zucchini chips are just one of my favorite ways to utilize my Excalibur dehydrator.

A food dehydrator cooks food at low temperatures, preserving more of its nutrients than an oven. 

The best part is that it's a set-it-and-forget-it recipe, so the zucchini chips won't burn or cook unevenly like in an oven, even at the lowest temperature.

This provides an overview of the ingredients. The recipe card at the foot of this post contains a complete list of ingredients, including measurements and instructions.

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