Salt and Vinegar Squash Chips

Ingredients:      1 yellow squash or zucchini (2 cups)  2 teaspoons extra virgin olive oil  2 tablespoons raw apple cider vinegar  salt

  Slice squash on mandoline at ⅛ setting (or, if you want thicker chips, a higher setting).  Mix olive oil, vinegar, and salt. Pour over squash and mix around to coat.

  Place squash slices on Teflon sheets lined dehydrator trays.  Dehydrate at 110° for 12 hours or until crispy.

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