Description
A crunchy, tangy snack that satisfies your cravings for chips without the extra carbs, made from fresh zucchini and seasoned with salt and vinegar.
Ingredients
Main Ingredients
- 2 medium medium zucchini (Firm and not watery)
- 1 to 2 tablespoons vinegar powder (Best for real salt and vinegar flavor)
- 1 tablespoon olive oil or avocado oil
- 1 to 1.5 teaspoons fine salt (Start small, then adjust)
- to taste black pepper (Optional seasoning)
- to taste garlic powder (Optional seasoning)
- to taste onion powder (Optional seasoning)
Instructions
Preparation
- Preheat the oven to 225 F. Line a baking sheet with parchment paper. If using a cooling rack, place it on top of the baking sheet.
- Slice the zucchini into very thin rounds, about 1/8 inch thick. Try to keep the slices even for uniform baking.
- Lay zucchini slices on paper towels, sprinkle lightly with salt, and let them sit for 10 to 15 minutes. Pat them dry thoroughly.
Seasoning and Baking
- In a bowl, toss the zucchini slices with olive oil, vinegar powder, and additional salt. If using liquid vinegar, limit to 1 to 2 teaspoons and expect longer baking time.
- Arrange the zucchini slices in a single layer on the prepared baking sheet, making sure they do not overlap.
- Bake in the preheated oven for 60 to 90 minutes, flipping the slices halfway through. Start checking around 50 minutes.
- Once the edges look dry and lightly golden, remove any chips that are done early and let the remaining ones bake longer.
- Allow the chips to cool on the tray or cooling rack for about 10 minutes to crisp up further.
Notes
For optimal crispiness, slice the zucchini thinly, dry it well before seasoning, and bake at a low temperature. Rotate the baking sheet halfway through to promote even cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer, Snack
- Cuisine: American