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Dehydrated Zucchini Chips
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Ingredients:
| 2 -3 Zucchini, sliced into 1/8-inch pieces |
| Olive Oil, for brushing |
| McCormick's Himalayan Pink Salt with Black Pepper and Garlic |
Directions:
- Use a mandolin to slice the zucchini into thin rounds, about 1/8-inch thick.
- Place the zucchini slices on the dehydrator trays, in an even layer, leaving space between each piece.
- Use a pastry brush to lightly brush olive oil onto each zucchini slice.
- Sprinkle the seasoning over the top of each zucchini slice.
- Set the dehydrator to 130 degrees. Set the time to 4 hours. After 4 hours, check the consistency and crispness. Add an additional 30-60 minutes if necessary.
- Store in an airtight container on the counter. Do not refrigerate. Enjoy!
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