Salt and Vinegar Zucchini Chips Recipe
If you love snacking on something crunchy, tangy, and surprisingly healthy, then you’re going to adore this Salt and Vinegar Zucchini Chips Recipe. These chips are a fantastic way to transform humble zucchini into a crisp, flavorful treat with that unmistakable salt and vinegar zing that keeps you coming back for more. Whether you’re looking for a guilt-free snack or a fresh twist on classic chips, this recipe hits all the right notes with its perfect balance of tang, saltiness, and satisfying crunch.
Ingredients You’ll Need
The beauty of the Salt and Vinegar Zucchini Chips Recipe lies in its simplicity. Each ingredient plays an essential role in delivering incredible taste and texture, making this snack irresistible and vibrant.
- 2 medium zucchini (about 300g): The star ingredient providing a light, fresh base perfect for crisping into chips.
- 2 tbsp extra virgin olive oil: Helps the zucchini slices crisp up beautifully without overpowering their natural flavor.
- 1 tsp sea salt: Adds that essential savory kick, enhancing the chips’ bold salt and vinegar character.
- 3 tbsp white vinegar: Gives the chips their signature tang that makes salt and vinegar chips so addicting.
- 1 tsp smoked paprika (optional): Adds a subtle smoky depth for those who like a little extra flavor complexity.
How to Make Salt and Vinegar Zucchini Chips Recipe
Step 1: Preheat and Prepare Your Baking Sheets
Start by warming your oven to a low 225°F (110°C). This gentle heat is crucial because it allows the zucchini to dry out slowly, turning into those perfect crispy chips. Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Slice the Zucchini Thinly
Using a mandoline slicer or a sharp knife, slice your zucchini into very thin rounds—aim for about 1/8 inch thick. This thickness is key because it ensures the chips will bake evenly and become satisfyingly crunchy rather than soggy or leathery.
Step 3: Toss Zucchini with Oil and Vinegar
In a large bowl, combine your zucchini slices with olive oil and white vinegar. Toss everything together gently but thoroughly to coat each slice. This step infuses every chip with that essential salt and vinegar flavor while the oil helps achieve the perfect crisp.
Step 4: Season the Slices
Sprinkle sea salt evenly over the coated zucchini slices, and if you’re feeling adventurous, add smoked paprika for an extra little flavor boost. The salt enhances the vinegar’s tang, while paprika gives a warm, smoky undertone without overpowering the chips.
Step 5: Arrange and Bake
Arrange the zucchini rounds in a single layer on your prepared baking sheets, making sure they’re not overlapping. Bake for about 2 hours until the chips turn a golden brown and crunch up nicely. This slow baking is what transforms these slices into addictive chips.
Step 6: Cool on Wire Racks
Once baked, transfer the chips to wire racks to cool completely. This step lets any residual moisture escape so the chips stay crispy, not soggy. Now they’re ready for you to snack on and enjoy!
How to Serve Salt and Vinegar Zucchini Chips Recipe
Garnishes
While these chips are fantastic on their own, you can dress them up with a sprinkle of fresh herbs like dill or chives to add a touch of color and fresh aroma. A dash of black pepper or extra vinegar drizzle right before serving can also amp up the flavor!
Side Dishes
Salt and Vinegar Zucchini Chips pair wonderfully with creamy dips—think garlic aioli, hummus, or ranch dressing—for a satisfying contrast to their tanginess. They’re also a great crunchy side alongside grilled meats or roasted veggies.
Creative Ways to Present
For a fun party snack, put these chips in small bowls alongside colorful vegetable sticks and maybe some cheese cubes for a vibrant snack platter. You could even sprinkle some grated parmesan on top right out of the oven for a cheesy twist.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your zucchini chips in an airtight container at room temperature. Keeping them dry will maintain their crispness for up to 2 days, making it easy to enjoy later without losing that satisfying crunch.
Freezing
Freezing these chips is not recommended because their delicate texture can become soggy once thawed. Instead, make just the right amount to enjoy fresh for maximum crunch.
Reheating
If your chips have softened a bit, you can revive them by popping them into a preheated oven at 250°F (120°C) for about 10 minutes. This trick helps to dry out any moisture and bring back the crispy perfection you love.
FAQs
Can I use other types of vinegar?
Absolutely! While white vinegar gives the classic salt and vinegar flavor, you can experiment with apple cider vinegar or malt vinegar for subtle variations in tanginess and aroma.
Is it necessary to slice the zucchini so thin?
Yes, slicing the zucchini thinly ensures they bake evenly and get crispy. Thicker slices tend to retain moisture and become chewy rather than crunchy.
Can I make these chips gluten-free?
Definitely! This Salt and Vinegar Zucchini Chips Recipe is naturally gluten-free, making it a great snack for those with gluten sensitivities or allergies.
Why do my chips sometimes come out soggy?
Usually, sogginess results from overlapping slices or baking at too high a temperature. Make sure to space out the slices in a single layer and bake low and slow for the best crisp.
Can I add other seasonings?
Of course! Feel free to get creative by adding garlic powder, chili flakes, or even a sprinkle of nutritional yeast for a cheesy flavor. Just be mindful to balance seasonings so they don’t overpower the salt and vinegar profile.
Final Thoughts
You really can’t go wrong with this Salt and Vinegar Zucchini Chips Recipe, whether you are a seasoned chef or a kitchen newbie. It’s a delightful, simple way to enjoy zucchini in a crunchy, flavorful form and makes snacking healthy and fun. Give it a try—you might just find your new favorite chip!
Print
Salt and Vinegar Zucchini Chips Recipe
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy and tangy Salt and Vinegar Zucchini Chips are a healthy snack alternative, featuring thinly sliced zucchini baked to golden perfection with a splash of white vinegar, sea salt, and optional smoked paprika for a smoky kick.
Ingredients
Vegetables
- 2 medium zucchini (about 300g)
Seasonings and Oils
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 3 tbsp white vinegar
- 1 tsp smoked paprika (optional)
Instructions
- Preheat Oven: Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper to prevent sticking and facilitate even cooking.
- Slice Zucchini: Using a mandoline or a sharp knife, slice the zucchini into thin rounds about 1/8 inch thick to ensure they crisp up properly during baking.
- Toss with Oil and Vinegar: Place the zucchini slices in a large bowl and toss them thoroughly with extra virgin olive oil and white vinegar until every slice is well coated, which imparts the signature tangy flavor.
- Season: Sprinkle the zucchini slices evenly with sea salt and, if desired, smoked paprika to add a subtle smoky dimension to the chips.
- Bake: Arrange the seasoned zucchini slices in a single layer on the prepared baking sheets, avoiding overlap for even crisping. Bake them in the preheated oven for about 2 hours or until the chips turn golden brown and become crispy.
- Cool and Serve: Transfer the baked zucchini chips to wire racks to cool completely, which helps them maintain their crisp texture before serving.
Notes
- Ensure zucchini slices are very thin (1/8 inch) to achieve maximum crispiness.
- If you don’t have white vinegar, apple cider vinegar can be a substitute but may alter the flavor slightly.
- Use parchment paper to prevent sticking and facilitate easy removal from the baking sheets.
- Store leftovers in an airtight container at room temperature for up to 2 days to retain crunch.
- For extra flavor, try adding a sprinkle of garlic powder or chili flakes with the sea salt.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Snack
- Method: Baking
- Cuisine: American
