BBQ chips are great and all, but ultra-thin salt and vinegar chips are my jam. They're so salty, so sour, and so crunchy. Instead of using potatoes, this summer chip recipe uses seasonal zucchini to carry that awesome combo. Care to try it out?
Ideally you'd use a mandoline to cut your zucchini into super-thin chips, toss them in the vinegar and salt mixture, and then throw them in a dehydrator. But if you don't have a mandoline or a dehydrator, you can use a knife and your oven.
→ Get the Recipe: Salt and Vinegar Zucchini Chips from Sugar-Free Mom