Description
These Salt and Vinegar Zucchini Chips are a crispy, tangy, and healthier snack alternative. Thinly sliced zucchini is coated with extra virgin olive oil, white vinegar, sea salt, and smoked paprika, then slow-baked at a low temperature to achieve a golden, crunchy texture. Perfect for a guilt-free treat or party 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 prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure easy cleanup.
- Slice Zucchini: Using a mandoline slicer or a sharp knife, carefully slice the zucchini into thin rounds approximately 1/8 inch thick to ensure even baking and crispiness.
- Toss with Oil and Vinegar: In a large bowl, combine the zucchini slices with extra virgin olive oil and white vinegar. Toss well until every slice is evenly coated, which will help infuse flavor and promote crisp texture during baking.
- Season: Sprinkle the sea salt evenly over the zucchini slices. If you like a smoky depth, add the smoked paprika and toss gently to distribute the seasoning.
- Arrange on Baking Sheets: Lay the zucchini slices in a single layer on the prepared baking sheets, making sure none overlap to allow even air circulation and crisping.
- Bake: Place the trays in the preheated oven and bake for about 2 hours, or until the zucchini chips turn golden brown and become crispy. Ovens vary, so check occasionally after 90 minutes to prevent burning.
- Cool: Remove the baked chips from the oven and transfer them onto wire racks. Let the chips cool completely to firm up and achieve maximum crispness before serving.
Notes
- For extra crispiness, flip the zucchini slices halfway through baking.
- Using a mandoline ensures uniformly thin slices that crisp consistently.
- Adjust sea salt amount according to taste or dietary needs.
- Store cooled chips in an airtight container for up to 2 days to maintain freshness.
- Smoked paprika is optional but adds a nice smoky flavor balance to the tangy vinegar.
