These salt and vinegar zucchini chips are a life-saver! OK, maybe not literally. But I’m a big snacker. I like to munch throughout the day, like a grazing cow. And these chips let me munch without the guilt or health problems that greasy chips bring.
Snacking works for me because when I get a little hungry, I eat a little bit, then continue with my work. I’ve never been much of a eat-three-meals-a-day type of person. Maybe two meals with snacking in between, but that’s about it.
If you’re a grazer like me, then you know that finding healthy snacks is one of the most challenging aspects of eating healthy. It’s easy to prepare a healthy meal when you decide to eat a meal, but eating a snack on a work break or on the go can be much more difficult. Fruit works, but sometimes that’s even a challenge, because you need to wash the fruit, and put it in Ziploc bags to carry!
The easiest thing to grab is chips or crackers, something in a pre-wrapped package that’s typically crunchy.
Unfortunately, there isn’t a huge selection of organic grab-and-go snacks on the market. Yes, a lot of healthier, non-GMO alternatives have come to store shelves. Even organic snacks are becoming more prevalent, but a lot of the main snack brands may just be non-GMO. These snack brands still add sugar, iodized salt, maybe a few preservatives, and may not even use all organic ingredients.
So what’s a healthy snacker to do?
Enter these delicious salt and vinegar zucchini chips!
Zucchini Chips Recipe
- Organic zucchini (as many as you want! One zucchini makes a big plate full of chips)
- Himalayan salt or herbamare
- Organic apple cider vinegar
Directions — Let’s Bake!
- First, slice the zucchini into thin slices to bake them (about 1/8 inch thick), removing the two end pieces
- Soak or spray the crisps with apple cider vinegar. You can add apple cider vinegar to a spray bottle and spray it on lightly, or soak them if you love the vinegar taste.
- Sprinkle Himalayan salt on the slices. (I load my homemade chips with Himalayan salt!)
- Dehydrate or Bake. If you have a dehydrator, that’s the best route because you don’t lose as much nutritional value. Baking will cook more nutrients out, but it’s still healthier than a traditional potato chip.
- Place in the dehydrator at a temperature of about 130 degrees. Let these sit for about 5 hours. Remove when they become crispy.
- If you bake them, bake at 175 degrees Farenheit for 30 minutes. You can check the crispiness from the dehydrator or oven and see if you like that, or want them to bake longer.
After dehydrating or baking, enjoy! (You could also call them zucchini crisps to make them sound cooler than regular ol’ chips!)
How Do These Zucchini Chips Compare To Regular Potato Chips?
These Zucchini Chips contain over 80 minerals when Himalayan salt is used. Himalayan salt itself has 84 minerals! Zucchini is very rich in nutrients such as vitamin C, vitamin A, potassium, folate, fiber, magnesium, phosphorus, copper, omega 3 fats, niacin, zinc, vitamin B1, vitamin B6, vitamin B2, and calcium! It also includes protein! It’s a good whole food that is low in calories and high in nutrients with a good range.
Potatoes contain some nutritional value but they are mainly a starch-based food that contains less nutritional value and less of a profile. Not only that, but potatoes are on the dirty dozen list, one of the 12 foods that is sprayed with pesticides most. That means you get a lot less nutrients and are ingesting more pesticides with regular potato chips.
Switching to zucchini chips can be great for anyone looking to lose fat also. Zucchini is a healthy waistline food, friendly for digestive health, and a good appetite suppressant.