Zucchini Paprika Chips
Zucchini Paprika Chips
These zucchini paprika chips do not last long in my house, the kids just love them! They are light, delicate, and oh-so-satisfying; you won’t even miss over-processed fried chips if you have these! They take a bit long in the oven, but you can just throw them in, turn on the timer, and get other things done while they’re in there.
Ingredients
- 2 zucchini
- 2 tablespoons malt vinegar
- 2 1/2 teaspoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 200 degrees F.
- Using a mandoline slicer, cut zucchini into ⅛-inch-thick slices.
- In a medium bowl, combine zucchini, vinegar, oil, garlic powder, and paprika, tossing to coat well, and let stand for 10 minutes.
- Place zucchini slices in a single layer on 4 baking sheets lined with parchment paper and sprinkle evenly with salt.
- Bake until chips are dried, crisp, and lightly golden (about 2-2 ½ hours), flipping halfway through.
- Remove from oven and allow to cool completely before serving.
Bon appétit!
Nutrition Disclaimer
Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.
