Salt and Vinegar Zucchini Chips

Name: Salt and Vinegar Zucchini Chips
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 servings
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

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Level: Easy

Total: 1 hr 35 min
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 1 hr 35 min
Active: 20 min

Yield: 4 servings

Ingredients

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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

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Watch how to make this recipe.

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.