Best Salt And Vinegar Zucchini Chips Recipes

Salt and Vinegar Zucchini Chips image

Provided by Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 5

1 large zucchini (about 1 pound)
2 tablespoons extra-virgin olive oil
2 tablespoons malt vinegar
1/2 teaspoon kosher salt, plus more for sprinkling
1/4 teaspoon sweet paprika

Steps:

Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
Slice the zucchini thinly (1/8-inch thick or less), either by hand or on a mandoline. Lay the slices in single layer on paper towels and pat dry.
Whisk together the olive oil, vinegar and salt in a medium bowl. Add the zucchini and toss to coat. Spread the slices on the prepared baking sheets in a single layer without touching. Season with salt.
Bake, rotating the trays from top to bottom every 20 minutes, until the zucchini slices are very crisp, about 1 hour 15 minutes. While still hot, toss the chips with the paprika.

SALT AND VINEGAR ZUCCHINI CHIPS image

Categories Vegetable

Yield 8 8

Number Of Ingredients 4

4 cups thinly sliced zucchini (about 2-3 medium)
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons coarse sea salt

Steps:

Use a mandolin or slice zucchini as thin as possible. In a small bowl whisk olive oil and vinegar together. Place zucchini in a large bowl and toss with oil and vinegar. Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt. Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary, anywhere from 8-14 hours. To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200 degrees for 2-3 hours. Rotate half way during cooking time. Store chips in an airtight container.