Zucchini Chips

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.

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