Created by: ellie
Created on September 15, 2017
Categories: Side Dishes, Snacks, Vegetables, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Small Batch Cooking, Oven Bake, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Zucchini (more)
"Recipe source: Cooking Light (September 2016)"
|Add to Recipebook||Add Your Photo|
|Add to Menu||Add Private Note|
|Add to Shopping List||Add to Planner|
|Rate / Review Recipe (1)||Send to Email|
|Save recipe / favorites||Print This Recipe|
Prep Time: 15mPT15M
Cook Time: 2.5hPT2.5H
I really liked the flavor and the chewiness of these so called chips...but I let them cook in the 200°F oven for 3 1/2 hours and they never got crisp...I felt like I was baby sitting my zucchini...I put the few brown zucchini chips on top for the.... Read more
- 7 ounce whole zucchini (cut into 1/8 inch thick slices, 48 slices)
- 1 tablespoon malt vinegar
- 1 1/2 teaspoons olive oil
- 1/8 teaspoon sea salt
What You Will Need
No special items needed.
Preheat oven to 200 degrees F.
In a bowl combine the zucchini, vinegar and oil; toss. Let stand for 10 minutes.
On two baking sheets (lined with parchment paper) place the zucchini slices in a single layer sprinkle with the salt.
Bake for 2 - 2 1/2 hours or until chips are dried, crisp and lightly golden, flipping chips halfway through the baking time. Remove from oven and cool completely.
- Serving Size: 1 (110.4 g)
- Calories 48
- Total Fat - 3.7 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 159.3 mg
- Total Carbohydrate - 3.1 g
- Dietary Fiber - 1 g
- Sugars - 2.5 g
- Protein - 1.2 g
- Calcium - 16.5 mg
- Iron - 0.4 mg
- Vitamin C - 17.8 mg
- Thiamin - 0 mg