Salt & Vinegar Zucchini Chips
Chips, chips, chips. I could eat them all! A guilty pleasure of my husband and I are salt and vinegar chips. Why are they so freaking good?! They burn my tongue in the best way. Weird to say, but it’s true. There’s no way I could eat them as often as I’d like though.
A way for us to enjoy them whenever is to make zucchini chips instead. They are the easiest thing as long as you have a mandoline to cut them. I don’t think you could get them thin and even enough without one. You’ll want to slice them thin, but not thin enough to see through. Large zucchinis work best for chips since they will shrink quite a bit in the oven and they typically contain less water so they’ll dehydrate into chip form much easier.
The only way I’ve found to get the vinegar punch that you’ll find in store bought chips is to use vinegar powder. You can use vinegar (I like apple cider or white balsamic for their richer vinegar taste), but you’ll want to soak the chips once you’ve extracted the water for at least an hour. You still won’t have as punchy of a vinegar taste, but it’ll be there.
Not feeling salt & vinegar? They’re also delicious if you eat them out of the oven and dip them in your favorite chip dip. A yogurt “sour cream” and onion dip perhaps? Or sprinkle with a little cayenne? Experiment with whatever flavors you like. These are chips you can eat all day and not have to control yourself and are surprisingly addicting just like the real thing. Munch away!
Salt & Vinegar Zucchini Chips
Ingredients
- 1 large zucchini or 2 medium zucchinis, sliced about 1/8-inch thick
- 1 teaspoon pink Himalayan salt, or to taste
- 1 teaspoon avocado oil
- 1 teaspoon vinegar powder, or to taste
Instructions
- Line a baking sheet with paper towels or a kitchen towel. Slice the zucchini with a mandoline about ¼-inch thick. Place zucchini in a single layer on the baking sheet. Salt the zucchini, to draw out the moisture, and cover with more paper towels or kitchen towel. Repeat step if necessary. Allow to sit for 30-45 minutes.
- Preheat oven to 200⁰F. Dab extracted water with more paper towels or kitchen towel to ensure all of the moisture is removed from the slices. Line baking sheet with parchment paper or silicone baking mat.
- Place slices on the baking mat and brush lightly with oil. Bake for 2-2.5 hours until golden brown and crisp. You can also stick them in a dehydrator for the same amount of time if you have one.
- Remove from oven and sprinkle with the vinegar powder. Taste to see if you need additional salt.