Salt and Vinegar Dehydrated Vegetable Chips Recipe
Salt and Vinegar Dehydrated Vegetable Chips Recipe
Paleo Backpacking Recipes
Last year one of the most popular post I had was my dehydrated veggie chips. Then I decided to take a pole to see what you all wanted to see from me at the beginning of the year. Here were the top requests:
How to find confidence
Being an introvert and an empath
So…. I decided to start off with really digging into Dehydrated snacks first :)
This particular recipe is one of my go to recipes for dehydrated vegetable chips. You can actually make this recipe with most vegetables.
Lets go ahead and get started!
Ingredients
2 zucchini or 2 large squash (or both)
2 tsp olive oil
2 tsp apple cider vinegar
1/2 tsp sea salt
dash of black pepper
Things you will need to make this recipe
Dehydrator Directions:
Using a mandolin (I use this one) or very sharp knife, slice all your vegetables so they are 1/8 inch thick.
Place all vegetables in a large mixing bowl. Toss the slices with olive oil, apple cider vinegar, salt, and pepper.
Once thoroughly covered, place in a single layer on your dehydrator trays.
Dehydrate chips at 135°F for 8 to 12 hours, until light and crisp. Let cool before packing in resealable plastic bags or glass jars.
Oven Directions:
Heat oven to 250 degrees
Using a mandolin (I use this one)or very sharp knife, slice all your vegetables so they are 1/8 inch thick.
Spread vegetable chips out on a cookie sheet
Spray vegetables with the coconut oil spray
Sprinkle the vegetables with salt and pepper.
Bake in the oven for 60 minutes or until they begin to turn a golden brown. (check at 55 minutes.)
Makes 2 servings.
I hope you all enjoyed this recipe. If you tried it don't forget to leave a comment and share with your friends. It really supports this small little blog :)
Wishing you nothing but fun, healthy, beautiful adventures!
Bessie
Looking for more delicious backpacking recipes or recipes for your next adventure? Check these out:
