Instead of potato chips, try these Salt and Vinegar Zucchini Chips. They taste great and are good for you. They taste great, are crispy, and are great for parties or as a snack any time of the day. They also work with ketones!
Instructions: Before you start cooking, heat the oven to 225F (110C). Put olive oil, apple cider vinegar, sea salt, black pepper, and garlic powder in a large bowl and mix them together. Toss the zucchini slices in the bowl until they are well covered. Place the zucchini slices on a baking sheet that has been lined with parchment paper so that they are all flat. After the oven is hot, bake the chips for about an hour and a half to two hours, or until they are golden brown and crisp. Take it out of the oven and let it cool down before you serve it.&
Instructions: Before you start cooking, heat the oven to 225F (110C). Put olive oil, apple cider vinegar, sea salt, black pepper, and garlic powder in a large bowl and mix them together. Toss the zucchini slices in the bowl until they are well covered. Place the zucchini slices on a baking sheet that has been lined with parchment paper so that they are all flat. After the oven is hot, bake the chips for about an hour and a half to two hours, or until they are golden brown and crisp. Take it out of the oven and let it cool down before you serve it.&
Ingredients:
- 2 medium zucchinis, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
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