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
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 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.
