Description
Salt and Vinegar Zucchini Chips are a crunchy, tangy snack that will satisfy your cravings without the guilt. These homemade chips transform fresh zucchini into a delightful treat that’s both flavorful and healthy. With just four simple ingredients, you can whip up a batch in no time, making them perfect for movie nights, lunchboxes, or as a fun appetizer for gatherings. Their irresistible salt-and-vinegar flavor makes them a hit with both kids and adults alike. Plus, they’re an excellent way to sneak more vegetables into your diet while enjoying a satisfying crunch.
Ingredients
- 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
- Preheat your dehydrator or oven to 135°F (57°C) or 350°F (175°C), respectively.
- Slice the zucchini as thinly as possible using a mandolin or sharp knife.
- In a small bowl, whisk together the olive oil and vinegar until well combined.
- Toss zucchini slices in a large mixing bowl with the oil and vinegar mixture until evenly coated.
- Arrange the slices in a single layer on your dehydrator trays or on a baking sheet lined with parchment paper.
- Sprinkle with coarse sea salt before drying or baking until crispy.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Snack
- Method: Dehydrating/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ounce (28g)
- Calories: 60
- Sugar: 1g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg