Description
These Salt and Vinegar Zucchini Chips are a healthy and flavorful alternative to traditional potato chips. Thinly sliced zucchini is coated in a tangy mixture of olive oil and vinegar, then baked until crisp and golden brown. Perfect for snacking or as a side dish!
Ingredients
Scale
Zucchini Chips:
- 2 medium zucchini
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar (or white vinegar)
- ½ teaspoon sea salt
- Additional salt to taste after baking
Instructions
- Preheat the oven: Preheat oven to 225°F (110°C) and line two baking sheets with parchment paper.
- Slice the zucchini: Using a mandoline or sharp knife, slice zucchini into very thin rounds, about 1/8 inch thick.
- Coat with olive oil and vinegar: In a large bowl, whisk together olive oil and vinegar. Add zucchini slices and toss until well coated.
- Bake the chips: Arrange slices in a single layer on prepared baking sheets without overlapping. Sprinkle lightly with salt. Bake for 1 ½ to 2 hours, rotating trays halfway through, until zucchini chips are crisp and lightly browned.
- Cool and serve: Remove from oven and cool completely on the baking sheets. Sprinkle with additional salt if desired before serving.
Notes
- You can also make these in an air fryer at 250°F (120°C) for 15–20 minutes, checking and flipping halfway to prevent burning.
- For extra tang, toss chips in a pinch of vinegar powder after baking.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ¼ of recipe
- Calories: 60
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
