Best Salt and Vinegar Zucchini Chips You'll Crave Guilt-Free
Discover the Best Salt and Vinegar Zucchini Chips, a guilt-free, crispy snack bursting with flavor.
Equipment
- Baking sheet
- mandoline
- Mixing bowl
- Oven
Ingredients
For the Chips
- 2 medium Zucchini Aim for medium-sized, firm zucchinis.
- 1 tablespoon Olive Oil Opt for Bertolli Extra Light for a neutral taste.
- 2 tablespoons White Balsamic Vinegar You can substitute with apple cider vinegar.
- 1 teaspoon Salt Add right before baking for best results.
Instructions
How to Make Best Salt and Vinegar Zucchini Chips
- Preheat your oven to 200°F.
- Slice the zucchini into thin, uniform rounds, about 1/8 inch thick.
- Whisk together the olive oil and white balsamic vinegar until thoroughly combined.
- Toss the zucchini slices in the oil-vinegar blend until they're well-coated.
- Pat the zucchini slices dry with paper towels to remove excess moisture.
- Sprinkle salt over the zucchini slices and toss gently to distribute evenly.
- Arrange the zucchini slices in a single layer on a baking sheet.
- Choose your cooking method: Dehydrator at 135°F for 8-14 hours, oven for 2-3 hours, or air fryer at 250°F for 20-25 minutes.
- Check for doneness when the chips are completely dry and snap easily.
- Cool on a rack for 10-15 minutes.
Notes
Store in an airtight container to keep crisp for up to 2 days. Cool completely before storing to prevent moisture buildup.