Salt and Vinegar Zucchini Chips
Salt and Vinegar Zucchini Chips are a fantastic, guilt-free snack that combines the delightful tang of vinegar with the savory taste of salt. These crispy chips are not only easy to make but also serve as a healthier alternative to traditional potato chips. Perfect for any occasion—whether it’s a movie night, party, or just an everyday craving—these zucchini chips will satisfy your snack desires without the excess calories. They’re versatile enough to enjoy on their own or paired with dips, salads, and more. Try this simple recipe to create your own crunchy, flavorful masterpiece that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 720 minutes
- Total Time: 12 hours 15 minutes
- Yield: Approximately 4 servings 1x
- Category: Snack
- Method: Dehydrating or Baking
- Cuisine: American
Ingredients
Scale
- 8 ounces zucchini (thinly sliced)
- 2 tablespoons extra virgin olive oil (or avocado oil)
- 2 tablespoons white balsamic vinegar
- 2 teaspoons coarse sea salt
Instructions
- Slice zucchini thinly using a mandolin or sharp knife for maximum crispiness.
- In a small bowl, whisk together olive oil and white balsamic vinegar until well combined.
- Toss zucchini slices in a large mixing bowl with the oil and vinegar mixture until evenly coated.
- Arrange zucchini slices in a single layer on dehydrator trays and sprinkle with sea salt.
- Dehydrate at 135°F (57°C) for about 12 hours or bake in the oven at its lowest temperature, monitoring closely until crisp.
Nutrition
- Serving Size: 1 ounce
- Calories: 50
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://firstfoodie.com/salt-and-vinegar-zucchini-chips/