Ingredients
- 1 lb (about 4 cups) thin sliced Zucchini
- ¼ tsp salt (I used sea salt)
- ¼ tsp black pepper
- ½ tsp olive oil or coconut oil (this can be omitted or you can use olive oil spray)
- 1 tsp apple cider vinegar
Instructions
- Cut zucchini into thin slices, about 1/16-1/8 inch slices. If you don't want them as crispy, you can make the slices thicker. A slicer is so much easier but not required.
- In a medium bowl whisk salt, pepper, olive oil (if used), and vinegar (the dressing)
- Add sliced zucchini
- Toss with the “dressing” to coat.
- Arrange slices on dehydrator trays
- Dehydrate at 135 degrees for 5-6 hours or until crispy
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