Dehydrated Recipes

Salt & Pepper Vinegar Zucchini Chips | Commercial Dehydrators

What do you do with the bounty of leftover zucchini from your garden every summer? Make zucchini chips! These taste very similar to the salt & vinegar potato chips from the bag, but are fresher and healthier.

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Serves
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Prep time
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Dehydrating time
16-18 hours
Ingredients
  • 2 large green zucchini, cut into 1/8 thick rounds
  • 3-4 tsp. olive oil
  • 1 Tbsp. + 1 tsp. apple cider vinegar
  • Salt & pepper to taste
Ingredients
macros
  • 2 large green zucchini, cut into 1/8 thick rounds
  • 3-4 tsp. olive oil
  • 1 Tbsp. + 1 tsp. apple cider vinegar
  • Salt & pepper to taste
Instructions
  1. Toss zucchini slices with olive oil until well coated. Add vinegar, salt and pepper and combine.
  2. Spread zucchini onto a dehydrator tray.
  3. Set the dehydrator to 135°F (57°C) and dehydrate for 10- 12 hours. Halfway through, flip each chip over to prevent sticking.
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Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
Dehydration time icon
Dehydrating time
16-18 hours
Ingredients
  • 2 large green zucchini, cut into 1/8 thick rounds
  • 3-4 tsp. olive oil
  • 1 Tbsp. + 1 tsp. apple cider vinegar
  • Salt & pepper to taste
Ingredients
macros
  • 2 large green zucchini, cut into 1/8 thick rounds
  • 3-4 tsp. olive oil
  • 1 Tbsp. + 1 tsp. apple cider vinegar
  • Salt & pepper to taste
Instructions
  1. Toss zucchini slices with olive oil until well coated. Add vinegar, salt and pepper and combine.
  2. Spread zucchini onto a dehydrator tray.
  3. Set the dehydrator to 135°F (57°C) and dehydrate for 10- 12 hours. Halfway through, flip each chip over to prevent sticking.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/