Sea Salt and Vinegar Zucchini Chips

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Sea Salt and Vinegar Zucchini Chips ImageRecipe

Photo: Jennifer Causey; Styling: Heather Hadduck Hillegas

Light, crisp, and just as good as their junk-food counterparts, these veggie chips are a revelation. Malt vinegar is made from fermented ale and is mildly sweet. If you prefer a sharper flavor, substitute cider vinegar or white vinegar. The best way to get uniform slices? Use a mandoline.


Serves 2 (serving size: about 24 chips)


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1 (7-oz.) zucchini, cut into 1/8-in.-thick slices (about 48 slices)
1 tablespoon malt vinegar
1 1/2 teaspoons olive oil
1/8 teaspoon sea salt


Active: 10 Minutes
Total: 2 Hours, 45 Minutes

1. Preheat oven to 200°F.

2. Combine zucchini, vinegar, and oil in a medium bowl, tossing to coat well. Let stand 10 minutes.

3. Place zucchini slices in a single layer on 2 baking sheets lined with parchment paper; sprinkle evenly with salt. Bake at 200°F for 2 to 2 1/2 hours or until chips are dried, crisp, and lightly golden, flipping chips halfway through baking. Remove from oven; cool completely.

Created date

July 2016

Nutritional Information

Calories 57
Fat 3.9 g
Satfat 0.6 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 2 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 158 mg
Calcium 26 mg
Sugars 4 g
Est. Added Sugars 0 g