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.
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
Est. added sugars 0g
How to Make It
Preheat oven to 200°F.
Combine zucchini, vinegar, and oil in a medium bowl, tossing to coat well. Let stand 10 minutes.
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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These were pretty good! They don't have a really strong vinegar or salt taste, but the flavor is still good. I followed the recipe exactly, except used the convection setting on my oven (same 200 degree temp though). The only reason the rating isn't higher is that the time-to-output ratio is way too high. These took exactly two hours in my oven and basically made one large handful of chips. Might make more sense if you have a food dehydrator and could make more at once.
Had these in the oven while making a CL soup and poaching some chicken, so the kitchen time wasn't a burden. Basically made to directions, subbing rice vinegar for malt and maybe our mandoline made thinner slices. Rotated pans every 30min. Very good cocktail nibbles, lots of natural sweetness + a bit of salt.
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