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Recipe courtesy of Valerie's Home Cooking
Recipe courtesy of Valerie's Home Cooking
Show:
Valerie's Home Cooking
Episode:
Kids Baking Championship Reunion
Salt and Vinegar Zucchini Chips
Getting reviews...
- Level: Easy
- Total: 1 hr 35 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 80
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 244 mg
- Level: Easy
- Total: 1 hr 35 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 80
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 244 mg
Ingredients
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.
