Ivy's Zucchini Chips

Happy Wednesday! Today we’re in the kitchen for a special Wine Wednesday episode featuring Ivy Oswald- she also works at Sorrelli alongside Lisa in the design studio. Just like Lisa, Ivy has a green thumb and grew lots of zucchini in her garden this year. It’s finally time to harvest them, and today she’s sharing with us a quick summer recipe.

For this recipe, Ivy makes her chips in a dehydrator, but you can also use your oven if you don’t own one. Here’s how it’s done:

Step 1: Cut your zucchini into quarter inch thick medallions.

Step 2: Coat them in a generous drizzle of olive oil (or any oil of your choice!)

Step 3: Add your favorite seasonings and toss them all together until the chips are evenly coated.

Step 4: Place them in the dehydrator at 110 degrees farenheit for 24 hours.

Then voila, you have beautiful and crisp zucchini chips! 

Ivy paired the Crystal Azure Collection with some special glass beaded necklaces her and Lisa have been experimenting with. You can achieve a similar look with theMareike Necklace in Tulip. She also wears theIrvette Necklace,Clover Bracelet,Astro Bracelet & theSedge Stacked Ring.

What’s your favorite way to enjoy zucchini during the summer? Let us know in the comments down below!

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