Go Back

Salt and Vinegar Zucchini Chips

These chips swap fried potatoes for baked zucchini and you can't even taste the difference.
Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Course Snacks
Cuisine American


  • 3 medium zucchinis (About 4 cups sliced)
  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar (Can also use white balsamic vinegar)
  • 2 tsp coarse sea salt


  • Preheat oven to 235 degrees.
  • Slice zucchini thinly using mandolin slicer, being careful not to nick your fingertips!
  • Lay zucchini in a single layer on a paper towel-covered baking sheet. Cover with paper towels and set a baking sheet that fits inside the first sheet on the zucchini slices. Press down to remove moisture. Let sit for 20 minutes.
  • Remove paper towels and layer parchment paper on baking sheet. Brush with olive oil.
  • Lay zucchini in single layer on parchment paper. Lightly brush with remaining olive oil and vinegar. Sprinkle salt liberally over slices to taste.
  • Bake for 1.5 to 2 hours, or until the chips have reached desired crispness.