If you’re on the hunt for a snack that hits just the right balance of tangy, salty, and crispy, look no further than this Salt and Vinegar Zucchini Chips Recipe. These crunchy, golden chips transform humble zucchini into a delightful treat that feels indulgent yet wholesome. Whether you’re craving something light to munch on during a movie or a creative appetizer to impress your guests, these chips deliver a flavor punch backed by simple, fresh ingredients and a baking process that ensures every bite is irresistibly crispy without the greasy guilt.
Ingredients You’ll Need
The magic of this Salt and Vinegar Zucchini Chips Recipe lies in its straightforward ingredients. Each component plays a vital role—from enhancing flavor to ensuring crispiness—making it easy to whip up this snack anytime.
- 2 medium zucchini (about 300g): The star of the show, zucchini provides a light, tender base that crisps perfectly when baked thin.
- 2 tbsp extra virgin olive oil: Adds just the right amount of richness and helps achieve that golden crunch.
- 1 tsp sea salt: Essential for that classic saltiness, it also draws out moisture for crispier chips.
- 3 tbsp white vinegar: Gives the chips their signature tangy kick that defines salt and vinegar flavor.
- 1 tsp smoked paprika (optional): Adds a subtle smoky depth that contrasts beautifully with the vinegar’s sharpness.
How to Make Salt and Vinegar Zucchini Chips Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to a low and slow 225°F (110°C). This gentle heat is key to drying the zucchini slices evenly without burning them. Prepare two baking sheets by lining them with parchment paper, ensuring easy cleanup and preventing sticking.
Step 2: Slice the Zucchini Thinly
Using a mandoline or a sharp knife, slice the zucchini into very thin rounds, about 1/8 inch thick. Uniform slices are crucial for even baking and consistent crispiness in every chip. Take your time here to get those slices just right.
Step 3: Toss with Oil and Vinegar
Place the zucchini slices in a large bowl and drizzle with the extra virgin olive oil and white vinegar. Toss gently but thoroughly until every slice is evenly coated in this tangy, flavorful bath—this step ensures the chips have all the moisture and seasoning locked in for maximum taste.
Step 4: Season with Salt and Optional Paprika
Sprinkle the sea salt over the zucchini slices to infuse them with that classic saltiness. If you’re feeling adventurous, add smoked paprika now for a hint of smoky flavor that elevates this simple snack to something extraordinary.
Step 5: Arrange and Bake
Spread the coated zucchini slices in a single layer on your lined baking sheets. Avoid overlapping so each chip can crisp up beautifully. Pop them into the oven and bake slowly for about 2 hours until they achieve a golden-brown hue and a satisfyingly crispy texture.
Step 6: Cool Before Serving
Once baked, transfer your chips onto wire racks to cool completely. This cooling stage helps any residual steam escape, ensuring your zucchini chips stay crisp instead of softening again.
How to Serve Salt and Vinegar Zucchini Chips Recipe
Garnishes
Sprinkle a little extra sea salt or even some freshly cracked black pepper right before serving to amplify the flavors. For an herbaceous twist, add finely chopped fresh parsley or dill—it brings a vibrant green contrast that looks as good as it tastes.
Side Dishes
These chips are a perfect companion to creamy dips like tzatziki, ranch, or even a spicy aioli. Their tangy crunch complements lighter salads or grilled proteins, adding that much-needed textural pop alongside softer dishes.
Creative Ways to Present
Serve your Salt and Vinegar Zucchini Chips Recipe layered in a rustic wooden bowl or delicately stacked on a small platter paired with a vinaigrette dipping sauce. For parties, consider skewering a few chips with cherry tomatoes and cubes of feta for a fun Mediterranean-inspired appetizer.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though these chips rarely stick around), store them in an airtight container at room temperature. Make sure they’re fully cooled before sealing to prevent sogginess. Use them within 2 days for best crunch and flavor.
Freezing
Freezing zucchini chips isn’t recommended since the moisture can cause them to become limp upon thawing. Instead, enjoy them fresh for that unbeatable homemade texture.
Reheating
To revive any chips that have softened slightly, pop them back into an oven at 225°F (110°C) for about 10 minutes. This quick re-crisping trick brings back their charm without drying them out.
FAQs
Can I use other types of vinegar in this recipe?
While white vinegar is ideal for its bright acidity and clean flavor, you can experiment with apple cider vinegar for a slightly fruity twist. Just keep in mind it may alter the classic salt and vinegar profile a bit.
Do I need to salt the zucchini slices before baking?
Salting beforehand isn’t necessary since the sea salt is added during tossing, which is enough to draw out moisture and season the chips evenly without making them overly salty.
Is it possible to make these chips gluten-free?
Absolutely! This recipe is naturally gluten-free since it uses fresh zucchini and simple seasonings with no flour or breading involved.
How thin should I slice the zucchini?
About 1/8 inch thick slices are perfect to achieve the delicate crispiness typical of great chips. Thicker slices may become soft instead of crunchy.
Can I add other spices to the Salt and Vinegar Zucchini Chips Recipe?
Definitely! Feel free to mix in spices like garlic powder, chili flakes, or even a sprinkle of cumin for a custom flavor profile that reflects your palate.
Final Thoughts
Making this Salt and Vinegar Zucchini Chips Recipe is a wonderful way to enjoy a snack that’s both delicious and nourishing. It’s simple, satisfying, and offers a fantastic alternative to store-bought chips. I can’t wait for you to try it and watch these zesty chips become your new favorite crunchy craving.
Print
Salt and Vinegar Zucchini Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy and tangy Salt and Vinegar Zucchini Chips offer a healthier alternative to traditional potato chips. These thinly sliced zucchini rounds are coated with olive oil, white vinegar, and sea salt, then baked to golden perfection with an optional smoky paprika twist. Perfect for a guilt-free, crunchy snack or appetizer.
Ingredients
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 prepare for baking the zucchini chips.
- Slice Zucchini: Using a mandoline or a sharp knife, slice the zucchini into thin rounds approximately 1/8 inch thick for even crisping during baking.
- Coat Zucchini: In a large bowl, toss the zucchini slices with extra virgin olive oil and white vinegar until they’re evenly coated, giving the chips their signature tangy flavor.
- Season: Sprinkle sea salt over the coated slices and add smoked paprika if you want a smoky depth to the flavor.
- Arrange on Sheets: Lay the zucchini slices in a single layer on the prepared baking sheets, ensuring they do not overlap to promote even baking and crispiness.
- Bake: Place the sheets in the preheated oven and bake for about 2 hours, or until the slices are golden brown and crispy.
- Cool: Remove the baking sheets from the oven and transfer the chips to wire racks to cool completely before serving to ensure maximum crispness.
Notes
- Use a mandoline for consistent thin slices, which helps achieve even crispiness.
- To store, keep chips in an airtight container at room temperature for up to 2 days to maintain crunch.
- If you prefer less tang, reduce the vinegar slightly or rinse slices after coating and pat dry before baking.
- The smoked paprika is optional but adds a great smoky flavor dimension.
- Keep an eye on the chips toward the end of baking as ovens vary and they can burn quickly once they start browning.
