Zucchini Chips

2
Servings

15m
Prep Time

2.5h
Cook Time

2h 45m
Ready In

Recipe: #28161

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 by:
ellie

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recipe by:
ellie

"Recipe source: Cooking Light (September 2016)"

Original recipe yields 2 servings

Metric US

Ingredients

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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

Nutritional

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

Step 1

Preheat oven to 200 degrees F.

Step 2

In a bowl combine the zucchini, vinegar and oil; toss. Let stand for 10 minutes.

Step 3

On two baking sheets (lined with parchment paper) place the zucchini slices in a single layer sprinkle with the salt.

Step 4

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.

Tips & Variations

No special items needed.

Tags : Side Dishes Snacks

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