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)
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.