Description
Crisp zucchini chips with tangy vinegar and salt. A preservative-free alternative to store-bought vegetable snacks, baked to perfection using low-temperature cooking. Vibrant, satisfying, and easy to make!
Ingredients
2 medium zucchinis (8oz total), 1 cup white vinegar, 1 tbsp sea salt + extra for finish, 1 tsp garlic powder (optional), 1 tsp paprika (optional), 1 tbsp cooking spray (non-stick preferred)
Instructions
Preheat oven to 225°F (110°C)
Wash zucchinis and cut into 1/8″ rounds with mandoline
Combine vinegar, 1 cup water, and 1 tbsp salt in a bowl to create brine
Submerge zucchini slices in brine and soak for 30 minutes
Lift slices and press dry with paper towels
Place on parchment-lined baking sheet; sprinkle garlic powder/paprika if using
Lightly coat with cooking spray
Bake 225°F for 30 minutes, then flip slices and bake another 30 minutes
Transfer to wire rack to cool completely
Toss cooled chips in remaining sea salt before serving
Notes
Use parchment paper for even crispiness
Uniform slicing ensures even baking
Smoked paprika adds depth to flavor
Freeze pre-sliced zucchini for future batches
- Prep Time: 15
- Cook Time: 60
- Category: Vegetarian Recipes
- Method: Baking
- Cuisine: Adaptable
Nutrition
- Serving Size: 1 serving (approx. 30 chips)
- Calories: 50
- Sugar: 0g
- Sodium: 1400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg