July 14, 2020
Salt & Vinegar Courgette Crisps
Serves 8
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
Ingredients
- 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
Method
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Slice courgette as thin as possible.
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In a small bowl whisk olive oil and vinegar together.
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Place courgette in a large bowl and toss with oil and vinegar.
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Add courgette in even layers to dehydrator then sprinkle with coarse sea salt.
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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.
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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.
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Store crisps in an airtight container.
