Description
The Best salt and vinegar zucchini chips baked until perfectly crisp with a bold tangy flavor. This easy healthy snack is a delicious alternative to traditional potato chips.
Ingredients
10 oz zucchini, sliced into thin ⅛-inch rounds
2½ tablespoons olive oil (extra light olive oil for a neutral taste)
2½ tablespoons white balsamic vinegar
1½ teaspoons salt
Instructions
Preheat the Oven
Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
Slice the Zucchini
Slice the zucchini into very thin ⅛-inch rounds using a mandoline or sharp knife for even thickness.
Season the Zucchini
In a large bowl, gently toss the zucchini slices with olive oil, white balsamic vinegar, and salt until evenly coated.
Arrange on Baking Sheets
Lay the zucchini slices in a single layer on the prepared baking sheets. Avoid overlapping to ensure even crisping.
Bake Slowly
Bake for 1 hour, then flip the slices and continue baking for another 45–60 minutes, or until the chips are crisp and lightly golden.
Cool and Crisp
Remove the zucchini chips from the oven and allow them to cool for 10–15 minutes. They will continue to crisp as they cool.
Serve
Serve immediately as a crunchy snack or healthy side dish.
Notes
Using a mandoline slicer helps achieve evenly thin slices for the best crisp texture.
Keep an eye on the chips during the final baking stage to prevent burning.
If some chips finish earlier than others, remove them while allowing the rest to continue baking.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Snack
- Method: Baking
- Cuisine: American
