Imagine a snack that's not just incredibly tasty, but also nutritious and surprisingly simple to make! These Sea Salt and Vinegar Zucchini Chips are about to revolutionize your snacking game, offering a crispy, tangy alternative to traditional potato chips that will have you wondering why you ever settled for store-bought munchies. Perfect for health-conscious foodies, keto dieters, and anyone looking to transform humble zucchini into an addictive, crunchy treat, this recipe is your ticket to snack paradise.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Snack
Serves: 4 servings
Ingredients
- 2 medium zucchinis
- 1 tablespoon olive oil
- 1 tablespoon sea salt
- 1/4 cup white vinegar
- Black pepper to taste
Instructions
- Wash the zucchinis thoroughly under cold running water and pat dry completely with paper towels to remove excess moisture.
- Using a mandoline slicer or a very sharp knife, slice the zucchinis into extremely thin, uniform rounds approximately 1/8 inch thick. Consistent thickness ensures even cooking and crispy texture.
- In a large mixing bowl, combine white vinegar and olive oil. Whisk the mixture thoroughly to create an even coating solution.
- Gently place zucchini slices into the vinegar-oil mixture, carefully turning them to ensure each slice is evenly coated. Let them marinate for 10 minutes to absorb the flavors.
- Preheat your oven to 225°F (107°C) and line two large baking sheets with parchment paper or silicone baking mats.
- Arrange the marinated zucchini slices in a single layer without overlapping, ensuring maximum air circulation for even dehydration.
- Sprinkle sea salt and freshly ground black pepper evenly over the zucchini slices.
- Place the baking sheets in the preheated oven and bake for approximately 2 hours, rotating the sheets every 30 minutes to ensure uniform drying and crispiness.
- Check the chips periodically during baking. They are done when they become crisp and slightly golden around the edges, with no visible moisture.
- Remove from oven and let the chips cool completely on the baking sheets. They will continue to crisp up as they cool.
- Transfer the cooled zucchini chips to an airtight container and consume within 3-4 days for maximum freshness and crunch.
Tips
- Moisture is the Enemy: Ensure your zucchini slices are COMPLETELY dry before marinating and baking. Extra moisture prevents crispiness.
- Slice Uniformity Matters: Use a mandoline slicer for consistently thin slices, which guarantees even cooking and maximum crunch.
- Low and Slow is the Secret: The low oven temperature (225°F) allows gentle dehydration without burning, creating perfect crispy chips.
- Rotate Baking Sheets: Switching sheet positions every 30 minutes ensures even drying and prevents uneven cooking.
- Patience is Key: Don't rush the baking process. The 2-hour cooking time is crucial for achieving that perfect crisp texture.
- Storage Tip: Store cooled chips in an airtight container to maintain crunchiness for 3-4 days.
Nutrition Facts
Calories: 35kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
