Salt and Vinegar Squash Chips

3-4 star :: paleo, vegan, keto, whole30

3 star version ingredients:

1 yellow squash or zucchini (2 cups) 2 teaspoons extra virgin olive oil 2 tablespoons raw apple cider vinegar salt

4 star version ingredients:

1 yellow squash or zucchini (2 cups) 2 teaspoons extra virgin olive oil 2 tablespoons balsamic vinegar

2 tablespoons oregano

1 teaspoon granulated garlic salt

Instructions Slice squash on mandoline at ⅛ setting (or, if you want thicker chips, a higher setting). I think thinner is better by far. Mix olive oil, vinegar, and salt. Pour over squash and mix around to coat. Place squash slices on Teflon sheets lined dehydrator trays. Dehydrate at 110° for 12 hours or until crispy. 225 for 3 hours works too.