Ready in Prep time 15 minutes, Cook time 12 hours (dehydrator)
Ready in Prep time 15 minutes, Cook time 2-3 hours (oven)
Calories 40 kcals per serving
Equipment needed - Dehydrator OR oven
- 4 cups thinly sliced courgette, about 2-3 medium
- 2 tablespoons extra virgin olive oil or avocado oil
- 2 tablespoons white balsamic vinegar
- 2 teaspoons coarse sea salt
Slice courgette as thin as possible.
In a small bowl whisk olive oil and vinegar together.
Place courgette in a large bowl and toss with oil and vinegar.
Add courgette in even layers to dehydrator then sprinkle with coarse sea salt.
Depending on how thin you sliced the courgette and on your dehydrator the drying time will vary, anywhere from 8-14 hours. The temperature setting is 135 degrees F.
To make in the oven: Line a cookie sheet with parchment paper. Lay courgette evenly. Bake at 200 degrees F for 2-3 hours. Rotate half way during cooking time.
Store crisps in an airtight container.