Description
Delight in crispy, tangy Salt and Vinegar Zucchini Chips, a healthy and flavorful snack made by slow-baking thinly sliced zucchini tossed with olive oil, white vinegar, and sea salt. These guilt-free chips offer a perfect balance of savory and sour notes with a touch of smoked paprika for an optional smoky kick.
Ingredients
Scale
Ingredients
- 2 medium zucchini (about 300g)
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 3 tbsp white vinegar
- 1 tsp smoked paprika (optional)
Instructions
- Preheat Oven: Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Slice Zucchini: Using a mandoline or a sharp knife, slice the zucchini into very thin rounds, about 1/8 inch thick, to help them crisp up evenly.
- Toss with Oil and Vinegar: In a large bowl, combine the zucchini slices with extra virgin olive oil and white vinegar. Toss thoroughly to make sure each slice is well coated with the mixture.
- Season: Sprinkle sea salt evenly over the zucchini slices. If using, add smoked paprika for a smoky flavor and toss lightly to distribute.
- Arrange and Bake: Lay the zucchini slices in a single layer on the prepared baking sheets without overlapping. Bake in the preheated oven for approximately 2 hours, or until the chips are golden brown and crispy.
- Cool and Serve: Remove the zucchini chips from the oven and transfer them to wire racks to cool completely, allowing them to crisp up further before serving.
Notes
- For best results, slice zucchini evenly to ensure uniform crisping.
- Use parchment paper to avoid sticking and to allow easy chip removal.
- You can store cooled chips in an airtight container for up to 2 days to maintain crispiness.
- Adjust vinegar and salt quantities to taste for stronger or milder flavors.
- Smoked paprika is optional but adds a wonderful depth of smoky flavor.
