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Salt and Vinegar Zucchini Chips

Crispy, tangy zucchini chips baked to perfection, offering a flavorful snack that is both healthy and budget-friendly.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium zucchini, washed and patted dry Slice thinner for extra crisp; use pattypan or courgette if you prefer
  • 3 tablespoons white vinegar Apple cider vinegar is a nice swap for a fruitier tang
  • 2 tablespoons olive oil Avocado oil works too for a higher smoke point
  • 1 teaspoon fine sea salt Plus extra for finishing; flaky sea salt gives a delightful crunch
  • 1/2 teaspoon garlic powder Optional, for a savory lift
  • 1/4 teaspoon onion powder Optional
  • 1/4 cup grated Parmesan or nutritional yeast Adds umami; use nutritional yeast for a dairy-free option
  • to taste freshly ground black pepper

Method
 

Preparation
  1. Preheat the oven to 225°F (110°C). Line two baking sheets with parchment paper.
  2. Using a mandoline or a very sharp knife, slice zucchini into 1/16–1/8 inch rounds.
  3. In a large bowl, whisk together vinegar, olive oil, salt, garlic powder, and onion powder.
  4. Add zucchini slices to the bowl and toss gently to coat. Let them sit for 5–10 minutes.
  5. Arrange slices in a single layer on the prepared baking sheets, leaving tiny gaps between them.
  6. Sprinkle with a touch of grated Parmesan or nutritional yeast and a crack of black pepper.
Cooking
  1. Bake for 30–40 minutes, flipping slices halfway through.
  2. Watch closely in the last 10 minutes as they can brown quickly.
  3. Remove from oven and immediately sprinkle with flaky sea salt.
  4. Let chips cool on the baking sheet for 10 minutes.
  5. Taste one hot to appreciate the flavor.

Notes

If zucchini is watery, salt slices lightly and let them sit for 15 minutes, then pat dry. Best served fresh for the crispiest texture.