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!
Servings 4
Calories 32kcal
Equipment
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: 32kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 3.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Sodium: 145.9mg | Potassium: 21.4mg | Fiber: 0.1g | Vitamin A: 1.1IU | Vitamin C: 1mg | Calcium: 3.8mg | Iron: 0.1mg
