4 cups thinly sliced zucchini (about 2-3 medium)
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons coarse sea salt
Line a baking sheet with parchment paper.
Use a mandolin or slice zucchini as thin as possible.
In a small bowl whisk olive oil and vinegar together.
Place zucchini in a large bowl and toss with oil and vinegar.
Lay zucchini evenly on baking sheet and sprinkle with sea salt.
Bake for 2-3 hours. Rotate half way during cooking time.
Store chips in an airtight container.
Amount Per Serving
Total Fat 4 g
Cholesterol 0 mg
Sodium 581 mg
Potassium 37 mg
Total Carbohydrate 2 g
Protein 0 g
Vitamin A 1 %
Vitamin C 4 %
Calcium 0 %
Iron 0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.