It can be hard to stay on track with healthy eating. That's why we're fans of moderation - enjoy your favorite snacks lightly or swap them with healthier alternatives that will make you feel less guilty and less bloated afterward. By removing the moisture from the zucchini slices (sliced super thin with the help of a mandoline) and baking them at a low temperature, you're basically turning your oven into a food dehydrator. Say hello to salt and vinegar zucchini chips! Simply prep the ingredients in five minutes or less, and just pop these bad boys into the oven.
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We love a zesty dip to counter the tangy saltiness of these chips, but if you don't want to go full throttle with the salt and vinegar flavor, get creative! Sprinkle barbecue seasoning on top, or simply brush with olive oil and lightly salt for a milder flavor. This easy recipe is a healthy snack you can enjoy any time of the day.
How to Make Salt and Vinegar Zucchini Chips
To begin, preheat your oven to 235 degrees F. Slice zucchini using a mandoline or a sharp knife, into thin coins. Lay the cut zucchini in a single layer on a paper towel-covered baking sheet. Cover with paper towels and set a baking sheet that fits inside the first sheet on the zucchini slices. Press down to remove moisture. If you want to be double sure, place two cookbooks on the top baking sheet and let sit for 20 minutes, letting the moisture soak into the paper towels.
Remove paper towels and layer parchment paper on a baking sheet. Brush with olive oil. Lay zucchini in a single layer on parchment paper. Lightly brush with remaining olive oil and vinegar. Sprinkle sea salt liberally over slices to taste. Bake the veggie chips for 1.5 to 2 hours, or until the chips have reached desired crispness. The drying time depends on how large the chips are and how much moisture you were able to get out with the paper towels.
Store chips in an airtight container to keep them nice and crispy.
Watch: Chewy Potato Chip Cookies
Salt and Vinegar Zucchini Chips
Ingredients
- 3 medium zucchinis (About 4 cups sliced)
- 2 tbsp olive oil
- 2 tsp balsamic vinegar (Can also use white balsamic vinegar)
- 2 tsp coarse sea salt
Instructions
- Preheat oven to 235 degrees.
- Slice zucchini thinly using mandolin slicer, being careful not to nick your fingertips!
- Lay zucchini in a single layer on a paper towel-covered baking sheet. Cover with paper towels and set a baking sheet that fits inside the first sheet on the zucchini slices. Press down to remove moisture. Let sit for 20 minutes.
- Remove paper towels and layer parchment paper on baking sheet. Brush with olive oil.
- Lay zucchini in single layer on parchment paper. Lightly brush with remaining olive oil and vinegar. Sprinkle salt liberally over slices to taste.
- Bake for 1.5 to 2 hours, or until the chips have reached desired crispness.
