Slice zucchini and yellow squash evenly - 1/4 inch thick. Use a mandolin slicer if available for more uniform slices. Bring the zucchini and squash slices to a food dehydrator for 12 hours. Bring squash to the air fryer – one layer at a time. Drizzle with corn oil, white vinegar, brown sugar, salt and air fry for five minutes at 380°F.
Option 2: with traditional oven
Slice zucchini and yellow squash evenly - 1/4 inch thick. Use a mandolin if available for more uniform slices. Add salt to mixed squash slices and let rest for 10 minutes. Place squash on a paper towel and dab with another paper towel to remove excess moisture. Cover a baking sheet with wax paper and place squash slices on top, drizzle with corn oil and vinegar and sprinkle with sugar and salt. Bake at 375 °F for 14 minutes until squash takes on a golden-brown color.
Plating:
Place chips into a bowl, add a touch of salt, lemon pepper and black sesame seeds, garnish with edible flower petals.
