- Grated Parmesan cheese2 Ounces
- Minced garlic1/2 Teaspoon
- Apple cider vinegar1 Teaspoon
- Salt1/8 Teaspoon
- Yeild: 2
In a medium bowl, add the apple cider vinegar, Parmesan cheese, garlic clove, and salt. Mix together until combined and then add the sliced zucchini. Toss to coat.
Arrange zucchini slices in a single layer on dehydrator 1 or 2 trays. Dehydrate at 135° for 5 to 10 hours, until chips are crispy. Serve immediately.