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Jenny Tarr: "these turned out really well for me! use as thick…" Read More
4Ingredients
12Hours
90Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups zucchini (thinly sliced, about 2-3 medium)
- 2 Tbsp. avocado oil (extra virgin olive oil, or sunflower oil)
- 2 Tbsp. white balsamic vinegar
- 2 tsp. coarse sea salt
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NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1190mg50% |
| Potassium330mg9% |
| Protein1g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber1g4% |
| Sugars5g |
| 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.
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Reviews(3)
Aaron Hawkins 5 years 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.
Jenny Tarr 7 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.