Zucchini chips are a quick and easy recipe that uses up any vegetables you have on hand. This recipe uses zucchini to make a tasty crunchy snack or side; thinly sliced chips are great for sandwiches while thick ones are best for snacking.
Zucchini is low calorie and low carb making it an easy vegetable to add to your dishes. This recipe provides some added flavor and crunch to your favorite meals!
Zucchini Chips
INGREDIENTS
- 1 medium or 2 small zucchini
- 1 ¼ cup water
- 1 ¼ cup white vinegar
- 1 tablespoon salt
- 2 teaspoons sugar or honey
Optional: - ½ small onion, sliced
- 3 cloves garlic, peeled
- 1 teaspoon chili flakes
- 1 teaspoon black peppercorns
INSTRUCTIONS
- Trim ends and slice zucchini into thin rounds, about 1/8-1/4 inch.
- Add zucchini (and optional ingredients) to clean quart sized jar.
- Add water, vinegar, salt and sugar to medium saucepan over high heat and bring to boil. Remove from heat.
- Carefully pour hot liquid into jar over zucchini rounds.
- Allow to cool on the countertop, then cover and refrigerate.
- Keep refrigerated for 24 hours, then enjoy!
*These zucchini chips and other quick pickles will keep in the refrigerator for 1-2 months.
Reduce your waste tip:
Instead of buying a new container, reuse any clean glass jars you have for this recipe.
About Tina:
Tina is a dietetic intern, completing her community nutrition rotation at Project Open Hand. Tina loves to explore new recipes and cook meals with her family.
More recipes, cooking tips, and videos from Project Open Hand to help reduce wasted food:
Project Open Hand is a Chef Partner of the Stop Food Waste campaign. Since 1985, Bay Area nonprofit Project Open Hand has provided meals with love to older adults, adults living with disabilities, and people living with complex, chronic health conditions. Learn more at www.openhand.org
