Keto Salt and Vinegar Zucchini Chips
Discover these wonderfully crispy and tangy Keto Salt and Vinegar Zucchini Chips! They're a perfect healthy, low-carb snack that's easy to make and bursting with flavor.
Equipment
- Knife
- Vegetable Slicer
- Large mixing bowl
- Baking Sheet
- Parchment Paper
Ingredients
- 2 large Zucchini
- 3 cups Distilled White Vinegar
- Salt to taste
- Pepper to taste
Instructions
- Grab your zucchini and slice it super thin using a knife or a vegetable slicer. Thin slices are key for wonderfully crispy chips!
- Place the sliced zucchini into a large mixing bowl, then generously cover them with the distilled white vinegar.
- Add a pinch of salt and pepper to your liking, then give everything a gentle stir to make sure each slice is coated.
- Let the zucchini soak in that tangy vinegar for at least 30 minutes. The longer it soaks, the more vibrant and strong the salt and vinegar flavor will be in your final chips!
- While your zucchini is soaking, preheat your oven to a hot 450 degrees F (232 C).
- After soaking, drain the zucchini very well. Arrange the slices in a single layer on a baking sheet lined with parchment paper, making sure not to overcrowd them.
- Bake for about 8 minutes, or until you see the edges of the zucchini just starting to turn a light golden brown.
- Now, reduce the oven temperature significantly to 200 degrees F (93 C) and continue baking until your zucchini chips are perfectly crispy. Keep a close eye on them to prevent burning!
- Once they're out of the oven, give them a taste and add a little more salt and pepper if you desire. Enjoy your healthy, crunchy, and flavorful chips!
Notes
Enjoy your healthy, crunchy, and flavorful chips!
Nutrition Information:
Calories: 60 kcal
Total Carbs: N/A
Net Carbs: 2g
Fats: N/A
Protein: N/A
Calories: 60 kcal
Total Carbs: N/A
Net Carbs: 2g
Fats: N/A
Protein: N/A
