A favorite of Steve’s (barely makes it out of the oven before into his mouth) is these homemade zucchini chips. They are a healthy alternative to potato chips or popcorn (a household weakness). The only downside, is they do take some time to cook and makes only a relatively small amount – especially if you’re a mindless muncher like myself.
Preheat oven to 225*
Slice zucchini 1/4″ thick
Place zucchini, malt vinegar and olive oil into a bowl and let sit for approximately 10 minutes
Line 2 baking trays with parchment paper (or silicon baking mats) and then spread your slices out on them
Lightly sprinkle with salt (LIGHTLY!! You barely need any salt for flavor and the salt will cause them to shrink)
Bake for 2+ hours – this is the hardest part – until they start to turn a golden brown and are crisp to the touch
Let cool and serve! If you’re lucky and have more restraint than us, you can place them in an airtight container for up to 3 days.