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Salt and Vinegar Zucchini Chips
Crispy, tangy, salty, low calorie and low carb! Don't let the name fool you. These salt & vinegar zucchini chips are low sodium, but sacrifice zero flavor!
Course
Snack
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
4
Calories
32
kcal
Author
Laura Yautz
Equipment
Mandolin slicer
Ingredients
1
medium zucchini
1
tablespoon
Apple Cider Vinegar
1
tablespoon
Olive Oil
¼
teaspoon
Salt
¼
teaspoon
Black Pepper
½
teaspoon
Dried Dill
Instructions
Preheat oven to 225 degrees F.
Slice zucchini very thin - around 1/16 of an inch - using a mandolin slicer, or a very steady hand.
In a large bowl, whisk together the vinegar, oil, salt, and pepper.
Add the zucchini to the bowl, and toss to coat, making sure to coat both sides of every zucchini slice.
Arrange the zucchini slices on two parchment lined baking sheets, in a single layer. They can touch, but not overlap.
Bake for at least 2 hours, until crispy. If your zucchini slices are thicker, it will take longer.
Sprinkle with dill immediately after removing from oven. Cool completely before devouring.
Nutrition
Calories:
32
kcal
|
Carbohydrates:
0.3
g
|
Protein:
0.1
g
|
Fat:
3.5
g
|
Saturated Fat:
0.5
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2.5
g
|
Sodium:
145.9
mg
|
Potassium:
21.4
mg
|
Fiber:
0.1
g
|
Vitamin A:
1.1
IU
|
Vitamin C:
1
mg
|
Calcium:
3.8
mg
|
Iron:
0.1
mg