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These zucchini chips are a delightful low carb snack option. With a tangy salt and vinegar flavor, they satisfy your cravings without derailing your keto diet.
15 minutes
40 minutes
Ingredients:
2 cups Zucchini
1 tablespoon Salt
3 tablespoons White vinegar
3 tablespoons Water
Instructions:
- Slice zucchinis into thin chips using a mandolin or sharp knife. Place the sliced zucchini in a large bowl and cover with white vinegar and water solution (3 tablespoons of vinegar to 3 tablespoons of water). Soak for at least 30 minutes to soften.
- Rinse the zucchini thoroughly under cold water to remove excess vinegar. Pat dry with paper towels.
- Spread the chips on a baking sheet lined with parchment paper. Sprinkle lightly with salt to taste.
- Bake in a preheated oven at 225°F (107°C) for about 30-40 minutes, flipping halfway through, until they are crispy but still slightly chewy.
- Allow them to cool completely before serving, as they will continue to crisp up as they cool.
