To be 100% honest with you folks, I am not a big fan of any summer squash. I know they are one of the easiest vegetables to grow in the garden and produce very well. I will eat them if they are hidden among other vegetables or in a sweet bread. Some people like to saute them but I still don’t find the taste appealing.
I had to think about this one for a couple of days. How can I enjoying eating a zucchini and stay true to my Paleo lifestyle? As I was pondering this very thought on the beach I saw a group picnic and we know every picnic has potato chips! Bingo! I personally love Salt and Vinegar Potato Chips (in my past life) and I wanted to re-create this snack.
The good news. My Salt and Vinegar Zucchini Chips are 100% healthy and guilt free. I polished off one large zucchini on my own and didn’t feel bad about it (unlike eating too many greasy potato chips). Dehydrating the vegetables creates the crispy and crunchy texture we all love.
I almost forgot to mention. You will need a dehydrator for this one. Enjoy!
1 large zucchini
1 small yellow squash
2 cups water
2 cups vinegar
1 tablespoon coconut oil or extra virgin olive oil, melted
Sea salt to taste
Do your best to slice the zucchini and yellow squash into thin slices. I used a mandolin to get similar cuts so the slices will dehydrate evenly. Put all the slices in a large bowl and pour-in water and vinegar. Refrigerate overnight.
Drain the vinegar and water solution from the vegetables. Drizzle with oil and season with salt. Toss gently and try to not tear the slices.
Dehydrate at 135 F for 4-5 hours. Check periodically to remove any chips that are crispy.