If you’re looking for a guilt-free snack that’s also tasty look no further!
This salt and vinegar zucchini chips recipe is crispy, and combines saltiness and tanginess, all while providing the health benefits of zucchini.
These homemade zucchini chips are sure to satisfy your cravings.
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Salt and Vinegar Zucchini Chips Recipe
Creating your own batch of salt and vinegar zucchini chips is surprisingly easy. Here’s a step-by-step guide to help you whip up this healthy snack at home :
Benefits of Zucchini
Zucchini, also known as courgette, is a versatile vegetable. Zucchini can be found in savory and sweet recipes.
Zucchini is low in calories and carbohydrates but has essential nutrients such as vitamin C, potassium, and dietary fiber.
Courgette is an excellent base for creating flavorful and wholesome snacks.
INGREDIENTS
The ingredients required for this recipe are :
- Zucchini
- Sea salt
- Pepper
- Olive oil
- White vinegar
STEP 1
Wash the zucchini thoroughly and slice them into thin, even rounds. A mandoline slicer or a sharp knife will help achieve uniform slices.
STEP 2
In a large bowl, mix equal parts white vinegar and olive oil. The amount you use will depend on how many zucchini chips you plan to make. The vinegar adds a tangy flavor while the olive oil ensures a crisp texture.
STEP 3
Toss the zucchini slices in the vinegar and oil mixture, ensuring they are well-coated on both sides.
STEP 4
Place the coated zucchini slices on your dehadrator tray, making sure they do not overlap. Sprinkle sea salt evenly over the slices. You can also add optional seasonings like black pepper or garlic powder for an extra flavor boost.
STEP 5
Dry for approximately 7 to 9 hours or until crisp.
Recipe
Salt and Vinegar Zucchini Chips Recipe
Ingredients
- 3 Zucchinis
- 1 tbsp Olive oil
- 1 tbsp White vinegar
- 1 tsp Sea salt
Instructions
- Wash the zucchini thoroughly and slice them into thin, even rounds. A mandoline slicer or a sharp knife will help achieve uniform slices.
- In a large bowl, mix equal parts white vinegar and olive oil. The amount you use will depend on how many zucchini chips you plan to make. The vinegar adds the tangy flavor while the olive oil ensures a crisp texture.
- Toss the zucchini slices in the vinegar and oil mixture, ensuring they are well-coated on both sides.
- Place the coated zucchini slices on your dehadrator tray, making sure they do not overlap. Sprinkle sea salt evenly over the slices. You can also add optional seasonings like black pepper or garlic powder for an extra flavor boost.
- Dry for approximately 7 to 9 hours or until crisp.
