Photo: Jennifer Causey; Styling: Heather Hadduck Hillegas
Active Time
10 Mins
Total Time
2 Hours 45 Mins
Yield
Serves 2 (serving size: about 24 chips)

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.

 

How to Make It

Step 1

Preheat oven to 200°F.

Step 2

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

Step 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.

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