Salt and Vinegar Zucchini Chips

why make this recipe

Salt and Vinegar Zucchini Chips are a tasty and healthier snack option. Instead of traditional potato chips, these zucchini chips give you that satisfying crunch with a zingy flavor. They are easy to make and perfect for satisfying your snack cravings without all the extra calories. Plus, making them at home means you can adjust the seasoning to your liking!

how to make Salt and Vinegar Zucchini Chips

Ingredients:

• 2 medium zucchinis
• 1/4 cup white vinegar
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Directions:

1. Preheat your oven to 225°F (110°C).
2. Slice the zucchinis into thin rounds and place them in a large bowl.
3. Drizzle the olive oil and vinegar over the zucchini slices, and sprinkle with salt, garlic powder, and pepper.
4. Toss the slices to coat them evenly.
5. Arrange the zucchini slices in a single layer on a baking sheet lined with parchment paper.
6. Bake for 2 to 3 hours, flipping halfway through, until they are crispy.
7. Allow to cool before serving.

how to serve Salt and Vinegar Zucchini Chips

These chips are best served fresh out of the oven but can also be enjoyed later. Serve them as a crunchy snack on their own, or pair them with your favorite dip for extra flavor. They make a great appetizer or side dish for any meal.

how to store Salt and Vinegar Zucchini Chips

To keep your zucchini chips crunchy, store them in an airtight container at room temperature. They are best eaten within a few days but can last up to a week. Avoid refrigeration, as this can make them lose their crispiness.

tips to make Salt and Vinegar Zucchini Chips

• Make sure to slice the zucchinis as evenly as possible for consistent cooking.
• If you prefer a stronger vinegar flavor, you can increase the amount of vinegar slightly.
• For extra crunch, consider adding a pinch of baking powder to the seasoning mix.

variation

Feel free to experiment with different spices and seasonings. You can add paprika for a smoky flavor or even some chili powder if you like heat. Changing the type of vinegar, like apple cider vinegar, can also give a unique twist!

FAQs

Can I use other vegetables for this recipe?
Yes! You can try making chips with cucumbers, sweet potatoes, or carrots using the same method.

How do I know when the chips are done?
They should be crispy and golden brown. Keep an eye on them while baking, as ovens can vary.

Can I make these chips without oil?
You can skip the oil if you prefer a lighter version, but using it helps achieve a better texture and flavor.

Salt and Vinegar Zucchini Chips

These Salt and Vinegar Zucchini Chips are a healthy, crunchy snack alternative to traditional chips, offering a zesty flavor with fewer calories.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American, Vegan

Calories: 50

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 medium medium zucchinis
• 1/4 cup white vinegar Adjust to taste for a stronger flavor.
• 1 tablespoon olive oil Optional for a lighter version.
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Method

 

Preparation

1. Preheat your oven to 225°F (110°C).
2. Slice the zucchinis into thin rounds and place them in a large bowl.
3. Drizzle the olive oil and vinegar over the zucchini slices, and sprinkle with salt, garlic powder, and pepper.
4. Toss the slices to coat them evenly.

Baking

1. Arrange the zucchini slices in a single layer on a baking sheet lined with parchment paper.
2. Bake for 2 to 3 hours, flipping halfway through, until they are crispy.
3. Allow to cool before serving.

Notes

Store zucchini chips in an airtight container at room temperature. Best eaten within a few days but can last up to a week. Avoid refrigeration to maintain crispiness. For extra crunch, consider adding a pinch of baking powder to the seasoning mix.