If you love that irresistible tangy crunch of your favorite snack, then you are going to adore this Salt and Vinegar Zucchini Chips Recipe. It takes humble zucchini and transforms it into a crispy, addictive treat bursting with zingy vinegar flavor and the perfect hint of saltiness. These chips are a guilt-free, homemade alternative that’s easy to make and endlessly satisfying. Whether you’re looking for a crunchy snack to munch on or a standout side, this recipe will quickly become one of your top go-tos. Trust me, once you try these, you’ll wonder why zucchini wasn’t always destined for chip greatness!
Ingredients You’ll Need
This Salt and Vinegar Zucchini Chips Recipe calls for a handful of simple, everyday ingredients that pack a ton of flavor and texture into every bite. Each component plays its role, from the crisp zucchini base to the perfect balance of oil and vinegar that delivers that classic tangy crispness.
- 2 medium zucchini (about 300g): The star of the show, these bring natural moisture and mild flavor that crisps up beautifully.
- 2 tbsp extra virgin olive oil: Adds just the right amount of healthy fat to help the chips crisp up in the oven.
- 1 tsp sea salt: Essential for enhancing flavor and giving you that true salty chip sensation.
- 3 tbsp white vinegar: The magic ingredient that brings the signature sharp, tangy bite of salt and vinegar chips.
- 1 tsp smoked paprika (optional): Adds a subtle smoky depth that complements the vinegar tang perfectly.
How to Make Salt and Vinegar Zucchini Chips Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to a low 225°F (110°C). This gentle heat is key for drying the zucchini slices slowly to achieve maximum crunch without burning. Line two baking sheets with parchment paper to prevent sticking and make clean-up a breeze.
Step 2: Slice the Zucchini Thinly and Evenly
Using a mandoline slicer or a very sharp knife, slice the zucchini into thin rounds about 1/8 inch thick. Uniform slices ensure they bake evenly, giving you a batch of perfectly crispy chips rather than some chewy pieces.
Step 3: Toss Slices with Olive Oil and Vinegar
In a large mixing bowl, combine the zucchini slices with the extra virgin olive oil and white vinegar. Gently toss until each piece is fully coated. This combination delivers moisture, ensures even baking, and most importantly, infuses that classic salt and vinegar flavor throughout.
Step 4: Season with Sea Salt and Optional Smoked Paprika
Sprinkle the zucchini with sea salt to taste—usually about a teaspoon—and if you’re feeling adventurous, add smoked paprika for a lovely smoky contrast to the acidity of the vinegar. This step takes your salt and vinegar zucchini chips to another flavorful level.
Step 5: Arrange and Bake the Chips
Lay the coated zucchini slices in a single layer on the prepared baking sheets. Avoid overlapping to allow air to circulate freely and crisp each chip evenly. Pop them into the oven and bake for about 2 hours, flipping once halfway if you like, until golden brown and wonderfully crisp.
Step 6: Cool on a Wire Rack Before Serving
Once baked, transfer the chips to wire racks to cool completely. This step is crucial because it prevents sogginess and lets them reach their full crispy potential, making each chip a satisfying crunchy bite.
How to Serve Salt and Vinegar Zucchini Chips Recipe
Garnishes
For a little extra flair, sprinkle fresh herbs like chopped dill or parsley over the chips just before serving. A light dusting of grated Parmesan cheese can also add a savory twist that elevates the simple salt and vinegar flavors wonderfully.
Side Dishes
These zucchini chips make a fantastic side to grilled chicken or fish, complementing the meal with their bright, tangy crunch. They also work beautifully alongside rich sandwiches or burgers, replacing traditional fries with a lighter, vegetable-packed option.
Creative Ways to Present
Serve your Salt and Vinegar Zucchini Chips Recipe in a rustic bowl lined with parchment paper for a casual snack setup. Or, for parties, arrange them on a large platter paired with dips like ranch, blue cheese, or a creamy garlic aioli that nicely contrasts the vinegar’s tang.
Make Ahead and Storage
Storing Leftovers
If you have any Salt and Vinegar Zucchini Chips Recipe leftovers (which might be rare!), store them in an airtight container at room temperature. To maintain maximum crispiness, avoid refrigerating as moisture can soften the chips.
Freezing
Freezing these chips is not recommended since the moisture content of zucchini makes it difficult to retain crispness after thawing, but if you must, freeze in a single layer and re-bake to crisp up before eating.
Reheating
To bring out the crunch again, reheat the chips in a low oven for 5 to 10 minutes. This quick refresh brings back that delightful crisp texture and revives the vinegar zing, making them taste freshly baked.
FAQs
Can I use other types of vinegar in this recipe?
Yes! While white vinegar is traditional and provides that sharp, clean tang, you can experiment with apple cider vinegar or malt vinegar for a slightly different flavor profile. Just keep in mind that darker vinegars might alter the color of your chips a bit.
Is it better to use a mandoline or a knife for slicing zucchini?
A mandoline is highly recommended because it delivers uniform, thin slices, which are crucial for even baking and optimal crispiness. If using a knife, try to be as precise as possible to ensure each slice is about 1/8 inch thick.
Can I make these chips in an air fryer?
Absolutely! Air frying zucchini slices coated in oil and vinegar can yield crispy chips in less time. Just be sure to check frequently so they don’t burn, and cook in a single layer for the best results.
How long do these zucchini chips stay crispy?
When stored properly in an airtight container at room temperature, they stay crispy for about 2 to 3 days. After that, they may begin to lose their crunch, so they’re best enjoyed fresh or shortly after baking.
Can I omit the smoked paprika?
Yes, smoked paprika is optional and simply adds a subtle smoky undertone. If you prefer the pure classic salt and vinegar taste, feel free to skip it altogether.
Final Thoughts
This Salt and Vinegar Zucchini Chips Recipe is one of those delightful discoveries that makes you wonder why you haven’t been turning zucchini into chips all along. It’s fresh, crisp, and packed with flavor, making it an ideal snack or side that’s both satisfying and a little unexpected. So grab some zucchini, give this recipe a try, and get ready to impress yourself and anyone you share these tangy, crunchy beauties with. Happy snacking!
Print
Salt and Vinegar Zucchini Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 4 (approximately 4 servings)
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delight in crispy, tangy Salt and Vinegar Zucchini Chips, a healthy and flavorful snack made by slow-baking thinly sliced zucchini tossed with olive oil, white vinegar, and sea salt. These guilt-free chips offer a perfect balance of savory and sour notes with a touch of smoked paprika for an optional smoky kick.
Ingredients
Ingredients
- 2 medium zucchini (about 300g)
- 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 ensure easy cleanup.
- Slice Zucchini: Using a mandoline or a sharp knife, slice the zucchini into very thin rounds, about 1/8 inch thick, to help them crisp up evenly.
- Toss with Oil and Vinegar: In a large bowl, combine the zucchini slices with extra virgin olive oil and white vinegar. Toss thoroughly to make sure each slice is well coated with the mixture.
- Season: Sprinkle sea salt evenly over the zucchini slices. If using, add smoked paprika for a smoky flavor and toss lightly to distribute.
- Arrange and Bake: Lay the zucchini slices in a single layer on the prepared baking sheets without overlapping. Bake in the preheated oven for approximately 2 hours, or until the chips are golden brown and crispy.
- Cool and Serve: Remove the zucchini chips from the oven and transfer them to wire racks to cool completely, allowing them to crisp up further before serving.
Notes
- For best results, slice zucchini evenly to ensure uniform crisping.
- Use parchment paper to avoid sticking and to allow easy chip removal.
- You can store cooled chips in an airtight container for up to 2 days to maintain crispiness.
- Adjust vinegar and salt quantities to taste for stronger or milder flavors.
- Smoked paprika is optional but adds a wonderful depth of smoky flavor.
