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Hey friends!
Are you craving a crunchy snack that’s a bit different? I’ve got something special for you!
Today, I’m excited to share my salt and vinegar baked zucchini chips. Yes, you heard that right!
They’re simple to make, perfectly crispy, and packed with flavor.
A guilt-free treat that satisfies those salty cravings? Count me in!
Let’s dive into this fun recipe!
Ingredient Substitutions
Zucchini can be replaced with other low-moisture vegetables like eggplant or yellow squash. These alternatives offer similar textures when baked and absorb flavors well. Adjust slicing thickness and baking time as needed for even cooking. Olive oil can be substituted with avocado oil or melted coconut oil for different flavor profiles and potential health benefits. Use the same amount as called for in the recipe. Apple cider vinegar can be swapped with rice vinegar or lemon juice for a different tangy flavor. Start with slightly less lemon juice and adjust to taste, as it may be more acidic than vinegar. These substitutions maintain the dish’s crispy, tangy character while accommodating various dietary preferences and ingredient availability.
| Preparation Time | 15-20 minutes |
| Cooking Time | 120-180 minutes |
| Total Time | 135-200 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 150-200
- Protein: 3-5 g
- Fat: 14-16 g
- Carbohydrates: 8-10 g
Ingredients
- 4 medium-sized zucchini
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar (red or white wine vinegar can be used)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper powder
Step 1: Prepare the Oven and Baking Sheets
Preheat your oven to 225 degrees F.
Take two large baking sheets (17 x 11 inches) and line them with parchment paper or silicone baking mats to prevent sticking and ensure even cooking.
Step 2: Slice the Zucchini
Start by cutting off the ends of the zucchini.
Slice the zucchini very thinly, about 1/8 inch thick, aiming to produce approximately 5 cups of zucchini slices.
For consistent and easy slicing, use a mandolin or the slicing attachment on a food processor.
Step 3: Prepare the Vinaigrette
In a large mixing bowl, combine the oil, vinegar, salt, and pepper.
Whisk these ingredients together until they are well combined, forming a simple vinaigrette.
Step 4: Coat the Zucchini
Add the zucchini slices to the bowl with the vinaigrette.
Using your hands, gently toss the zucchini to ensure each slice is evenly coated with the vinaigrette.
This will help flavor and consistently bake the slices.
Step 5: Arrange and Bake the Zucchini Slices
Carefully pull the zucchini slices from the bottom of the bowl to ensure even distribution of the vinaigrette.
Lay them out evenly on the prepared baking sheets, avoiding any overlap.
Bake them in the preheated oven until they are brown and crisp, which will take between 2 to 3 hours.
Check the chips periodically; if some chips are done earlier, remove them and continue baking the remaining slices.
Step 6: Cool and Store
After all the chips are crisp, let them cool completely.
Once cooled, they should be stored in an airtight container to preserve their crunch and freshness.
