These healthy crispy Salt and Vinegar Squash Chips are a great alternative to potato chips. Great for gardeners who want to use up a bunch of squash!
These Salt and Vinegar Squash Chips have a touch of olive oil, but not enough to make them greasy. I used Apple Cider Vinegar, which has many health benefits. I had to make a large batch because they were eaten up so quickly.
If you are a gardener, this is an excellent way to use up a bunch of squash. I am not a gardener, but I have heard that zucchini and yellow squash can take over a garden.
These chips are just one of the ways that I love to use my dehydrator. I have dehydrated bananas to make Banana Pecan Balls, tomatoes to make sun-dried tomatoes, and a variety of different crackers. A dehydrator heats whatever you put in it at low temperatures, so it keeps more of the nutrients.
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Salt and Vinegar Squash Chips
- 1 yellow squash or zucchini (2 cups)
- 2 teaspoons extra virgin olive oil
- 2 tablespoons raw apple cider vinegar
- Slice squash on mandoline at 1/8 setting (or, if you want thicker chips, a higher setting).
- Mix olive oil, vinegar, and salt. Put squash in and mix around to coat.
- Put squash slices on Teflon sheets on dehydrator trays.
- Dehydrate at 110ᵒ for 12 hours or until crispy.
If you like to make recipes in a dehydrator, you may also like Zucchini Walnut Crackers. If you are a gardener, these rich crackers are a great way to use up some zucchini.