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Salt and Vinegar Zucchini Chips

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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 20 min
  • Yield: 4 servings
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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 


  1. Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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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