Slice squash on a 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 a Teflon sheet lined dehydrator tray.
Dehydrate at 110°F for 12 hours or until crispy.
Video
Notes
You can slice the squash and zucchini chips ⅛" - ¼". I preferred the ⅛" chips over the thicker chips. If you don't have a mandoline, you could slice the squash really thin with a sharp knife.Taste the apple cider vinegar mixture to check salt levels. (I over-salted on one occasion.)Dehydrate the squash at 110° to keep the nutrients.These zucchini chips will last a week in an airtight container in the pantry at room temperature. (I've had them last much longer, but they'll be the freshest at about a week).