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Salt and Vinegar Zucchini Chips

A delicious and healthy low-carb snack that offers a perfect balance of crunchiness and flavor, making it a great alternative to traditional potato chips.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Healthy, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium zucchinis
  • 1 cup white vinegar
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Freshly ground black pepper

Method
 

Preparation
  1. Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
  2. Thinly slice the zucchinis using a mandoline or sharp knife.
  3. In a large bowl, combine the vinegar and salt. Add the zucchini slices, ensuring they are well coated. Let them sit for 30 minutes.
  4. After 30 minutes, drain the zucchinis and pat them dry with a towel to remove excess moisture.
  5. In a separate bowl, mix the olive oil, garlic powder, paprika, and black pepper. Toss the dried zucchini slices in this mixture until evenly coated.
  6. Spread the zucchini slices in a single layer on the prepared baking sheet.
  7. Bake for 2-3 hours, checking occasionally, until they are crispy and golden brown.
  8. Let them cool before serving and enjoy as a snack!

Notes

To store your Salt and Vinegar Zucchini Chips, keep them in an airtight container at room temperature for about a week, ensuring they are completely cooled to avoid moisture. Use a mandoline for uniform slices, and dry the zucchini well after soaking for extra crispiness. Experiment with different seasonings like cayenne pepper or Italian herbs for unique flavors.