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

1. Preheat oven to 200°F.

2. Combine zucchini, vinegar, and oil in a medium bowl, tossing to coat well. Let stand 10 minutes.

3. 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.