Salt and Vinegar Zucchini Chips
If you’re in the mood for a snack that combines crunch and a delightful tang, these Salt and Vinegar Zucchini Chips are just what you need! This easy-to-make recipe transforms fresh zucchini into crispy bites that are perfect for any occasion, from busy weeknights to relaxed gatherings. With just a few pantry staples, you can whip up this healthy snack that satisfies your cravings without the guilt. These chips are not only delicious but also versatile – enjoy them on their own or pair them with your favorite dips.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: About 4 servings 1x
- Category: Dinner
- Method: Dehydrating/Baking
- Cuisine: American
Ingredients
Scale
- 8 ounces zucchini (thinly sliced, about 2 medium)
- 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 200°F (95°C).
- Slice the zucchini as thinly as possible using a mandolin or sharp knife.
- In a bowl, whisk together olive oil and white balsamic vinegar until combined.
- Toss the zucchini slices in the oil and vinegar mixture until evenly coated.
- Arrange the slices in a single layer on the dehydrator trays (or baking sheet if using an oven) and sprinkle with coarse sea salt.
- Dehydrate or bake for about 1-2 hours or until crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://freshtablerecipes.com/salt-and-vinegar-zucchini-chips/