I read a recipe the other day for toasted sweet potato chips….cut the sweet potato into rounds and toast them in toaster or toaster oven until crisp. Then load them with anything from hummus to peanut butter and jelly. Interesting, isn’t it?
Well, I cam across this Zucchini Chips recipe yesterday; malt vinegar is made from fermented ale and is mildly sweet, and if you would like a sharper taste, substitute cider or white vinegar:
CRISP ZUCCHINI CHIPS
1 – 7 to 8 oz zucchini cut into 1/8 inch slices (I use a mandoline); this makes about 48 to 50 chips
1 tablespoon malt vinegar
1-1/2 teaspoon olive oil
1/8 teaspoon sea salt
Preheat oven to 200 degrees F. Combine zucchini, vinegar and oil in a medium bowl, tossing to coat well. Let stand 10 minutes.
Place zucchini slices in a single layer on 2 baking sheets lined with parchment paper; sprinkle evenly with salt. Bake at 200 degrees F for about 2 to 2-1/2 hours or until chips are dried, crisp and lightly golden, slipping chips halfway through baking. Remove from oven and cool completely.