Salt and Vinegar Zucchini Chips
An entire tray of this snack was devoured before I remembered to take a photo. The chips that were cut uneven have the best texture- lacy and crunchy on one side, while a bit chewy on the other. Double the recipe as I did, because they go quickly. And a shout out to Easthampton Clay for the pottery!
Tips:
If you have a mandolin, use it, carefully. You want to cut the chips pretty thin and try to get them uniform in thickness so they cook evenly.
You can pack them on the tray, as long you don’t overlap them. They will shrink a lot while they cook.
If you don’t have malt vinegar, you can do a salt and pepper version, which is delicious too.
Salt and Vinegar Zucchini Chips
Recipe from well done food
PREP 15 minutes
COOK 2 hours
Serves 2 or just me
INGREDIENTS
1 (7-oz.) zucchini, cut into 1/8-in.-thick slices (about 48 slices)
1 tablespoon malt vinegar
1 1/2 teaspoons olive oil
1/8 teaspoon sea salt
INSTRUCTIONS
Preheat oven to 200°F.
Combine zucchini, vinegar, and oil in a medium bowl, tossing to coat well. Let stand 10 minutes.
Place zucchini slices in a single layer on 2 baking sheets lined with parchment paper; sprinkle evenly with salt. Bake at 200°F for 2 to 2 1/2 hours or until chips are dried, crisp, and lightly golden, flipping chips halfway through baking. Remove from oven; cool completely.