Zucchini Chips
Recipe: #28161
September 15, 2017
Categories: Side Dishes, Snacks, 5 Ingredients Or Less, 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)"
Ingredients
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 by Step Method
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
No special items needed.