Best Salt and Vinegar Zucchini Chips for Guilt-Free Crunch
These best salt and vinegar zucchini chips offer a perfect crunch, making them a guilt-free snacking choice.
Equipment
- Oven
- mandoline
- Mixing bowl
- Baking sheet
- Cooling rack
Ingredients
For the Chips
- 2 medium zucchini Choose medium-sized and firm for a substantial crunch.
- 2 tablespoons olive oil Use Bertolli Extra Light for a neutral flavor.
- 2 tablespoons white balsamic vinegar Provides a sweet, mild tang.
- 1 teaspoon salt Add just before cooking to boost flavor.
Instructions
Preparation and Cooking
- Preheat your oven to 200°F, or air fryer to 250°F.
- Slice the zucchini into 1/8-inch rounds using a mandoline or sharp knife.
- Whisk together olive oil and white balsamic vinegar in a bowl.
- Place zucchini slices in a bowl, pour dressing over and toss to coat.
- Sprinkle salt over the zucchini slices and toss again.
- Spread zucchini slices in a single layer on your baking surface.
- Oven: Bake for 2-3 hours, flipping halfway through. Air Fryer: Cook for 10 minutes, flip, then 10-15 minutes more.
- Allow chips to cool on a cooling rack for 10-15 minutes.
- Store in an airtight container at room temperature for up to 2 days.
Notes
Optional: Garnish with fresh herbs for added flavor.