The flavors of salt and vinegar potato chips in a healthier version. Oven baked salt and vinegar zucchini chips.
I’m a big fan of salt and vinegar potato chips. They’re crunchy, salty, and tart. But, as you can imagine, they’re not so good for you. They are, after all, deep fried potatoes.
I’ve done a healthier version of salt and vinegar potato chips before with these salt and vinegar roasted potatoes, which I love!
Today, I’m taking a different healthy approach to this treat. I’m using zucchini in place of potatoes, and I’m baking them instead of frying them to make salt and vinegar zucchini chips.
Start by slicing zucchini very thin. I used the slicing attachment on my food processor and it worked perfectly. Using the processor, I was able to cut 4 zucchini into 1/8 inch slices in about 1 minute. A mandolin would also work for this.
Make a vinaigrette out of olive oil, apple cider vinegar, salt, and pepper. Gently coat the zucchini slices in the vinaigrette. Then, lay them flat onto baking sheets.
Bake at 225 degrees until the moisture has evaporated from the zucchini slices and they turn crisp.
The color of the baking sheet and the thickness of the zucchini slices will influence how long they need to bake. The zucchini slices on my dark baking sheet were done in about 2 hours. The slices on my light baking sheet took almost 3 hours.
- 4 medium zucchini
- 2 tbsp. olive oil
- 2 tbsp. apple cider vinegar red wine or white vinegar would also work
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- Preheat oven to 225 degrees F. Line 2 large (17 x 11 inch) baking sheets with parchment paper or silicone baking mats.
- Cut off the ends of the zucchini and slice them very thin (about 1/8 inch thick), making about 5 cups of zucchini slices. To make it easy and consistent, use a mandolin or the slicing attachment on a food processor.
- In a large bowl, add the oil, vinegar, salt, and pepper. Whisk until well combined.
- Add the zucchini to the bowl. Use your hands to very gently coat the zucchini in the vinaigrette.
- Pull zucchini slices from the bottom of the bowl (to ensure even vinaigrette distribution) and lay them on the baking sheets. Spread them out into an even layer, not overlapping.
- Bake until the zucchini is brown and crisp. When you lift the zucchini from the baking sheet, it should not bend. This will take between 2 and 3 hours, depending on how thin your slices are and the color of your pan. If some chips seem done while others still seem a little soft and soggy, remove the chips that are done and return the baking sheet to the oven until all the chips are crisp.
- Cool completely. Store in an airtight container.
These are quite salty and tart to mimic the taste of salt and vinegar potato chips. If you don't like things too salty or tart, use half the salt and vinegar in this recipe.