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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
Cook Time 3 hours
Total Time 3 hours 15 minutes
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.