Salt & Vinegar Zucchini Chips: A Crunchy Snack That's Actually Good for You

If you're anything like me, sometimes you just want something salty and crunchy. Unfortunately, most packaged chips are loaded with inflammatory seed oils, artificial flavorings, and enough sodium to leave you feeling bloated and sluggish.

That's why I love these homemade Salt & Vinegar Zucchini Chips.

They're simple to make, naturally gluten-free, and a great way to satisfy that chip craving while sneaking in a serving of vegetables. Plus, zucchini is rich in antioxidants, vitamin C, potassium, and fiber, making it a much more nourishing choice than traditional potato chips.

In Traditional Chinese Medicine, zucchini is considered a cooling, hydrating food that can help clear excess heat and support healthy fluid balance. When paired with the tangy flavor of apple cider vinegar, it creates a snack that's both delicious and refreshing.

Why You'll Love These

• Naturally gluten-free.

• A healthier alternative to processed chips.

• Rich in vitamins and minerals.

• Easy to customize with your favorite seasonings.

• Perfect for meal prep and healthy snacking.

Ingredients:

• 2 medium zucchini

• 2 TBSP apple cider vinegar

• 2 TBSP coconut oil

• 1/2 sea salt

• 1/4 tsp paprika

Directions:

1. Preheat your oven to 200 degrees.

2. Cut two medium to large zucchini (organic is always best) into thin round slices.

3. Lay out zucchini slices on a paper towel. Cover with another paper towel on top and press to absorb excess moisture.

4. 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.)

5. Put the sliced zucchini into a bowl and pour the vinegar and coconut oil mixture on top. Toss to coat all the zucchini.

6. Using two baking sheets lined in parchment paper, place all the zucchini in a single layer. Lightly sprinkle with sea salt.

7. Bake in the oven for 3 hours or until slightly golden brown. Sprinkle with paprika once they come out of the oven.

8. Allow to cool and enjoy! Store in an airtight container and enjoy as a healthy snack!

A Few Tips

• Use a mandoline slicer for evenly thin chips.

• Store leftovers in an airtight container for up to two days.

• Sprinkle with a little nutritional yeast or dill for a fun variation.

• Pair them with homemade guacamole or Greek yogurt dip for extra protein.

What I Want You to Know

Healthy eating doesn't have to mean giving up the foods you love. Often, it's simply about finding nourishing versions that make your body feel better.

These zucchini chips are one of my favorite ways to satisfy a salty snack craving without the processed ingredients. Small swaps like this can add up to make a big difference in your energy, digestion, and overall health.