Salt and Vinegar Zucchini Chips
These crunchy and tangy zucchini chips are a guilt-free snack that packs flavor while being low in calories and high in nutrients.
Ingredients
Main ingredients
- 2 medium zucchinis Choose firm zucchinis that feel heavy for their size.
- 1 tablespoon olive oil Used for marinating the zucchini.
- 1/4 cup apple cider vinegar Provides tanginess and contributes to gut health.
- 1 teaspoon sea salt For seasoning the zucchini.
- 1/2 teaspoon black pepper Adds flavor; optional spices can also be added.
Optional ingredients
- to taste garlic powder For added garlic flavor.
- to taste paprika For a smokier flavor.
Instructions
Preparation
- Preheat your oven to 225°F (110°C).
- Wash and dry the zucchinis thoroughly. Slice them thinly, about 1/8 inch thick.
- In a bowl, combine the sliced zucchini with olive oil, apple cider vinegar, sea salt, and black pepper. Add optional garlic powder or paprika if desired.
Baking
- Arrange the marinated zucchini slices in a single layer on baking sheets lined with parchment paper.
- Bake for about 2-3 hours, flipping the chips every 30 minutes for even browning. Keep an eye on them towards the end to prevent burning.
Cooling
- Once done, remove the chips from the oven and let them cool on the baking sheets for a few minutes.
Notes
Store leftover chips in an airtight container at room temperature. Best enjoyed fresh but can last a few days.