Description
Crispy and tangy homemade zucchini chips that are a healthier alternative to potato chips.
Ingredients
Scale
- 2 medium zucchini
- 1/4 cup apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to a low 225°F (110°C).
- Slice the zucchini into thin rounds, about 1/8 inch thick.
- Prepare the marinade by combining apple cider vinegar, olive oil, sea salt, garlic powder, onion powder, and black pepper in a bowl.
- Marinate the sliced zucchini, ensuring each piece is well-coated. Let sit for 10-15 minutes.
- Arrange the marinated zucchini slices in a single layer on a baking sheet lined with parchment paper.
- Bake for about 2 to 3 hours, flipping halfway, until golden brown and crisp.
- Cool the chips on the pan before serving.
Notes
Store chips in an airtight container at room temperature for up to a week. If they lose crispness, re-bake for a few minutes.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 1g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg