Salt & Vinegar Zucchi Chips
- Mandolin slice the zucchini into rounds.
- Mix remaining ingredients in a large mixing bowl.
- Place zucchini rounds in the mixture and massage around until well coated.
- Place onto dehydrating trays with a mesh screen.
- Dehydrate for 12- 20 hours at 115°F or until they are crisp.
- You can dehydrate them at a higher temperature to quicken the process. 115° retains more of the nutrients.