Salt and Vinegar Zucchini Chips

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

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 10 months 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 10 months ago
    Takes too long in an oven. Unless you have an air fryer don’t bother
    Doug Langley a year 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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