Salt and Vinegar Zucchini Chips

Total Time:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 large zucchini (about 1 pound)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons malt vinegar
  • 1/2 teaspoon kosher salt, plus more for sprinkling
  • 1/4 teaspoon sweet paprika
Directions
  • Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.

  • 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.

  • 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.

  • 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.


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