Salt and Vinegar Zucchini Chips
Crunchy and flavorful zucchini chips infused with tangy vinegar, perfect for snacking or as a topping for salads.
- Prep Time: 45 minutes
- Cook Time: 180 minutes
- Total Time: 225 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium zucchinis
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt to taste
Instructions
- Preheat the oven to 225°F (110°C).
- Slice the zucchinis thinly using a mandoline or a sharp knife.
- Prepare the soaking mixture by mixing the white vinegar, water, and salt.
- Soak the zucchini slices in the mixture for 30 minutes.
- Drain the zucchini and pat the slices dry with a paper towel.
- Season the zucchini slices in olive oil, garlic powder, onion powder, paprika, and a pinch of salt.
- Arrange the slices on a baking sheet in a single layer.
- Bake for 2-3 hours, flipping halfway through, until crispy and golden.
- Cool before serving.
Notes
Store leftover zucchini chips in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg