Photo: Jennifer Causey; Styling: Heather Hadduck Hillegas
Active Time
10 Mins
Total Time
2 Hours 45 Mins
Yield
Serves 2 (serving size: about 24 chips)

Light, crisp, and just as good as their junk-food counterparts, these veggie chips are a revelation. Malt vinegar is made from fermented ale and is mildly sweet. If you prefer a sharper flavor, substitute cider vinegar or white vinegar. The best way to get uniform slices? Use a mandoline.

 

How to Make It

Step 1

Preheat oven to 200°F.

Step 2

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

Step 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.

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Ratings & Reviews

Good but time consuming

deborahbrinker
August 31, 2016
These were pretty good! They don't have a really strong vinegar or salt taste, but the flavor is still good. I followed the recipe exactly, except used the convection setting on my oven (same 200 degree temp though). The only reason the rating isn't higher is that the time-to-output ratio is way too high. These took exactly two hours in my oven and basically made one large handful of chips. Might make more sense if you have a food dehydrator and could make more at once.

Skip these chips

GirlNinja
November 22, 2016
Looks good but was totally disappointed.  Found these to be really lacking in flavor.  Bland. 

not bad

carolfitz
October 07, 2016
Had these in the oven while making a CL soup and poaching some chicken, so the kitchen time wasn't a burden.  Basically made to directions, subbing rice vinegar for malt and maybe our mandoline made thinner slices.  Rotated pans every 30min.  Very good cocktail nibbles, lots of natural sweetness + a bit of salt.