Salt and Vinegar Zucchini Chips
- prep time20 min
- total time 95 min
- serves 4
Snacktime doesn't have to be all about fried chips - make your own baked variety with zucchini.
1 large zucchini (about 1 lb)
2 Tbsp extra-virgin olive oil
2 Tbsp malt vinegar
½ tsp kosher salt, plus more for sprinkling
¼ tsp sweet paprika
1. Preheat the oven to 225ºF. Line two baking sheets with parchment paper.
2. Slice the zucchini thinly (1/8-inch thick or less), either by hand or on a mandoline. Lay the slices in single layer on paper towels and pat dry.
3. Whisk together the olive oil, vinegar and salt in a medium bowl. Add the zucchini and toss to coat. Spread the slices on the prepared baking sheets in a single layer without touching. Season with salt.
4. Bake, rotating the trays from top to bottom every 20 minutes, until the zucchini slices are very crisp, about 1 hour 15 minutes. While still hot, toss the chips with the paprika.