Keto Salt and Vinegar Chips
⏱ Prep: 40 min🍳 Cook: 30 min✅ Ready: 1h 10min
53
Calories
2.4g
Net Carbs
1.6g
Protein
0.5g
Fat
⏱ Prep: 40 min🔥 Cook: 30 min⏰ Ready: undefined min
How to Make It
Step
Recipe Steps steps 5 1 h 10 min
Step 1
Preheat the oven to 450°F (230°C). Using a knife or vegetable slicer, cut the zucchini into very thin slices.
Step 2
Place the zucchini slices in a large mixing bowl, cover with vinegar, and season with salt and pepper. Stir well. Let the zucchini soak in the vinegar for at least 30 minutes; the longer they soak, the stronger the vinegar flavor will be.
Step 3
After soaking, drain the zucchini slices and arrange them in a single layer on a parchment-lined baking sheet. Bake for 8 minutes or until the zucchini starts to brown
Step 4
Reduce the oven temperature to 200°F (90°C) and continue baking until the zucchini chips are crispy.
Step 5
Add more salt and pepper to taste, and serve.
Ingredients
- Zucchini – 2 large
- Vinegar White Distilled – 3 cup
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp