Salt & Vinegar Zucchini Chips | Eat Well | The Minnevore

Baked Salt & Vinegar Zucchini Chips

With a salty, kind of sour crunch, these baked Salt & Vinegar Zucchini Chips are good to the last bite!

Salt & Vinegar Zucchini Chips | Eat Well | The Minnevore

A little salty, a little tangy and whole lot of crunchy, these Salt & Vinegar Zucchini Chips are out-of-this-world-good! And, unlike most potato varities these chips are baked, not fried, and offer a delicious and nutritious way to use up any extra zucchini you might have lying around … like *ahem* me! 🙂

Baked Salt & Vinegar Zucchini Chips
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  1. 2 medium zucchini
  2. 1 Tbsp. olive oil
  3. 1/4 cup white vinegar
  4. A pinch of sea salt, or more to taste
  1. Preheat oven to 225°F.
  2. Slice zucchini into thin chips. I recommend using a mandolin slicer, if you have one, to get more uniform slices.
  3. Whisk together olive oil and vinegar in a large bowl. Add zucchini chips and toss until coated.
  4. Line baking sheets with parchment paper and place zucchini chips in a single layer on baking sheets.
  5. Bake for 2+ hours or until chips are just crispy.
  6. Let cool and season with sea salt.
  1. Gluten Free | Dairy Free | Low FODMAP | Vegan | Vegetarian
The Minnevore

Hey there! I’m Emily:
a food-loving Minnesotan
on a mission to live the good life. #tbd

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