Salt and Vinegar Zucchini Chips
Transform simple zucchinis into crispy, tangy salt and vinegar chips that are a guilt-free snack.
- Prep Time: 10 minutes
- Cook Time: 130 minutes
- Total Time: 140 minutes
- Yield: 2-4 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium zucchinis
- 1 cup white vinegar
- 1 tablespoon sea salt
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Black pepper to taste
Instructions
- Preheat the oven to 225°F (110°C).
- Slice the zucchinis into thin rounds, about 1/8 inch thick.
- Prepare the marinade by combining white vinegar, sea salt, garlic powder, paprika, and black pepper in a bowl.
- Coat the zucchini slices with the marinade by tossing them gently.
- Marinate the zucchini for 30 minutes to infuse flavor.
- Drain the zucchini slices and pat them dry with paper towels.
- Prepare a baking sheet by lining it with parchment paper.
- Arrange the zucchini slices in a single layer on the baking sheet and drizzle with olive oil.
- Bake for 1-2 hours until crispy, flipping halfway through.
- Cool the chips before serving to firm them up.
Notes
Store leftover zucchini chips in an airtight container at room temperature for up to three days. For lost crispiness, bake in a low oven for about 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 2g
- Sodium: 380mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg