Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0

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.

Cheryl Slocum
Recipe by Cooking Light September 2016

Gallery

Read the full recipe after the video.

Recipe Summary

active:
10 mins
total:
2 hrs 45 mins
Yield:
Serves 2 (serving size: about 24 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200°F.

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  • 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.

Nutrition Facts

57 calories; fat 3.9g; saturated fat 0.6g; mono fat 2.5g; poly fat 0.5g; protein 2g; carbohydrates 5g; fiber 1g; cholesterol 0mg; iron 1mg; sodium 158mg; calcium 26mg; sugars 4g; added sugar 0g.
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