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Zucchini chips in a white bowl in front of dark background.

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
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Calories 32 kcal
Author Laura Yautz

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

  1. Preheat oven to 225 degrees F.

  2. Slice zucchini very thin - around 1/16 of an inch - using a mandolin slicer, or a very steady hand.

  3. In a large bowl, whisk together the vinegar, oil, salt, and pepper.
  4. Add the zucchini to the bowl, and toss to coat, making sure to coat both sides of every zucchini slice.
  5. Arrange the zucchini slices on two parchment lined baking sheets, in a single layer. They can touch, but not overlap.
  6. Bake for at least 2 hours, until crispy. If your zucchini slices are thicker, it will take longer.
  7. Sprinkle with dill immediately after removing from oven. Cool completely before devouring.
Nutrition Facts
Salt and Vinegar Zucchini Chips
Amount Per Serving
Calories 32 Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Saturated Fat 0.5g3%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2.5g
Sodium 145.9mg6%
Potassium 21.4mg1%
Carbohydrates 0.3g0%
Fiber 0.1g0%
Protein 0.1g0%
Vitamin A 1.1IU0%
Vitamin C 1mg1%
Calcium 3.8mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.