Updated: Apr 5
I eat a pretty clean diet 90% of the time, but my weakness is salt and vinegar chips. Luckily, I figured out a way to get my salty and vinegar crunch fix while replacing the starchy potatoes with zucchini! This recipe is also a great way to sneak more vegetables into your diet.
My first attempt at this recipe was a minor fail, but after some tweaking, I perfected it just right! While the prep work is pretty easy, it does take some time for these chips to bake. It's a good recipe to make when you are having a lazy Sunday and catching up on laundry or Netflix. ;)
Preheat your oven to 200 degrees. Cut two medium to large zucchinis (organic is always best) into thin round slices.
Lay out zucchini slices on a paper towel. Cover with another paper towel on top and press to absorb excess moisture.
Mix 2 TBSP raw apple cider vinegar (I love Bragg's) and 2 TBSP of melted coconut oil together in a bowl. (If the coconut oil solidifies, you can heat the mixture over the stove on low for a few minutes until it melts.)
Put the sliced zucchini into a bowl and pour the vinegar and coconut oil mixture on top. Toss to coat all the zucchini.
Using two baking sheets lined in parchment paper, place all the zucchini in a single layer. Lightly sprinkle with himalayan salt or sea salt.
Bake in the oven for 3 hours or until slightly golden brown. Sprinkle with paprika once they come out of the oven.
Allow to cool and enjoy! Store in an airtight container and enjoy as a healthy snack!