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Simple Salt and Vinegar Zucchini Chips

Delightfully crispy and tangy zucchini chips, a healthy and customizable snack alternative to traditional chips.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium zucchinis
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon vinegar (white or apple cider) For a twist, consider using different types of vinegar.
  • to taste pepper, garlic powder, or other seasonings Optional for customization.

Method
 

Preparation
  1. Preheat your oven to 225°F (107°C).
  2. Slice zucchinis thinly using a mandoline or sharp knife.
  3. In a bowl, toss zucchini slices with olive oil, salt, and vinegar until evenly coated.
  4. Lay the zucchini slices in a single layer on a baking sheet.
Cooking
  1. Bake for 1-2 hours, flipping occasionally, until crispy.
  2. Let cool before serving.

Notes

Store leftovers in an airtight container for 3-5 days in the fridge. You can freeze them, but they will lose some crunch. To reheat, pop them in the oven for a few minutes to restore texture. Pro tips: slice evenly for crispiness, don't skip the vinegar for tang, and adjust baking time as needed based on your oven.