I was shocked at how delicious these Salt and Vinegar Zucchini Chips turned out. Even better, they are healthy because they are baked and not fried! Imagine eating an entire bowl of chips and not feeling guilty! Follow the easy to follow directions below to make some for yourself.
Slice two Zucchini very thin. Mix the olive oil and balsamic vinegar in a bowl with a whisk. Add Zucchini chips and mix until they are all coated.
Place baking parchment paper on a baking sheet. Lay the Zucchini slices in a single layer on a baking sheet. Sprinkle sparingly with sea salt as sea salt is very salty.
Bake in a preheated 200 degree oven for 2-3 hours (depending on how thick you sliced them) until chips are a light golden brown. Chips will crisp more as they cool.