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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