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Salt and Vinegar Zucchini Chips
- Level: Easy
- Total: 1 hr 35 min
- Active: 20 min
- Yield: 4 servings
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- Level: Easy
- Total: 1 hr 35 min
- Active: 20 min
- 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
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.
My Private Notes
Show:
Valerie's Home Cooking
Episode:
Kids Baking Championship Reunion
Categories:
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