Salt and Vinegar Zucchini Chips Recipe | Yummly

Salt and Vinegar Zucchini Chips

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Doug Langley: "They turned out great, I baked them in the oven f…" Read More
4Ingredients
12Hours
90Calories
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Ingredients

US|METRIC
  • 4 cups zucchini (thinly sliced, about 2-3 medium)
  • 2 tablespoons avocado oil (extra virgin olive oil, or sunflower oil)
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons coarse sea salt
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    NutritionView More

    90Calories
    Sodium50% DV1190mg
    Fat11% DV7g
    Protein2% DV1g
    Carbs2% DV5g
    Fiber4% DV1g
    Calories90Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium1190mg50%
    Potassium330mg9%
    Protein1g2%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate5g2%
    Dietary Fiber1g4%
    Sugars5g10%
    Vitamin A6%
    Vitamin C35%
    Calcium2%
    Iron0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Aaron Hawkins a year ago
    They wouldn't dry out or crisp up so I ended up baking them for about 6 hours at 225°F. Way too salty for me and closer to pickles than chips.
    Malik 2 years ago
    Takes too long in an oven. Unless you have an air fryer don’t bother
    Doug Langley 2 years ago
    They turned out great, I baked them in the oven for 4hrs. At around 225°
    Jenny Tarr 3 years ago
    these turned out really well for me! use as thick of a zucchini as you can find as the chips shrink a lot in the oven. and be careful with the salt. I way overseasoned mine. They were still delicious.

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