These salt and vinegar zucchini chips put a healthy spin on the classic flavor combo.
I have a weird obsession with tart things. I ate lemons whole as a kid and drank the balsamic vinegar from the bottom of the salad bowl with gusto, so when salt and vinegar chips became “a thing” I pretty much lost my mind. They were the only kind of chip I ate for a solid five years. That was back in the day when my metabolism was sky high and calories had no effect on me (one great thing about playing sports every season). Today, it’s a different story.
These chips are a healthy take on the mouth-puckering salt and vinegar combination. Not only are they a veggie chip, they’re also baked instead of fried. But I can assure you they have the same addicting chip-like nature to them as their potato cousins.
Salt & vinegar zucchini chips with garlic yogurt dip recipe
- 2 large zucchini, cut into thin slices
- White vinegar
- Kosher salt
- 1/4 cup plain Greek yogurt
- 1 small clove garlic, minced
- 1/2 tablespoon extra-virgin olive oil
- Salt and pepper
- Place zucchini in a medium sauce pot and fill with vinegar until just covering.
- Bring to a slow boil over medium heat. Once boiling, turn heat off and let sit for 15 minutes.
- Drain zucchini slices on a paper towel in a single layer.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Lay zucchini in a single layer (you can either use 2 baking sheets or do this in batches) and sprinkle with kosher salt.
- Bake for 15 minutes, flip and bake for another 10-15 minutes. Watch carefully during the last 5 minutes as some slices will crisp up and brown before others. Remove the slices as they start to crisp and turn golden brown.
- To make the dip, combine the yogurt, garlic, olive oil, salt and pepper in a small bowl and stir to combine.
- Serve the zucchini hot out of the oven with the dip.