Salt & Vinegar Zucchini Chips

Have you got a lot of zucchini coming in from the garden? Well here's a slightly different take on what to do with it...

Salt & Vinegar Zucchini Chips (adapted from Cooking Light)

1 medium zucchini, cut 1/8" thick slices
1 T malt vinegar
1 1/2 t olive oil
1/8 t sea salt

In a bowl mix vinegar, zucchini, and oil. Toss to coat. Let sit for 15 minutes. Place on parchment lined sheet pans. Sprinkle with salt. Bake 2 - 2 1/2 hours at 200. Flipping them halfway through. Chips should be crispy and lightly golden. Cool completely before serving.

Do not add more salt than suggested in the recipe. I did and they were a little too salty. Remember these shrink down a bit and, therefore, the flavor concentrates. I used two slightly small zucchinis, so I got small chips.

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