Ingredients
- 8 medium zucchinis
- 1/2 cup apple cider vinegar
- salt to taste
- pepper to taste
- chili powder to taste
Instructions
- Using a mandolin or knife, slice the zucchini uniformly into rounds of 1/83 mm thickness.
- Place the sliced zucchini in a bowl. Add salt, pepper, chili powder, and apple cider vinegar to the bowl.
- Toss the ingredient together to coat the zucchini slices. Make sure you separate any pieces that stick together.
- Spread the zucchini slices on your dehydrator trays. Avoid overlapping the slices and dehydrate for 10 12 hours at 57°C.
- Store the crispy chips in airtight containers.
