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Sea Salt and Vinegar Zucchini Chips

Photo: Jennifer Causey; Styling: Heather Hadduck Hillegas

Active time 10 mins
Total time 2 hrs, 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.  

Ingredients

  • 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

Nutrition 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

How to Make It

  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.