Try this Low FODMAP Salt and Vinegar Baked Zucchini Chips Recipe for your next low fodmap snack!
A healthy, easy, and insanely delicious low fodmap snack that your whole family will love!
Servings -1
Ingredients
To make our Low FODMAP Salt and Vinegar Baked Zucchini Chips Recipe, you will need the following:
- 1 zucchini, sliced super thin
- ¼ tsp. Casa De Santé Tuscan Herb seasoning
- 2 tbsp. Basil & Lemon Vinaigrette Dressing
- 2 tbsp. olive oil
Preparation
To make our Low FODMAP Salt and Vinegar Baked Zucchini Chips Recipe, follow these steps:
- Preheat oven to 235 F and set up a greased parchment paper lined baking sheet.
- Use a mandolin or slice zucchini as thin as possible. Use paper towels/kitchen towel to blot out excess moisture,
- In a small bowl whisk olive oil and vinegar together.
- Place sliced zucchini in a large bowl and toss with oil/vinegar mixture.
- Arrange zucchini slices on the baking sheet and very lightly season with Casa De Santé Tuscan Herb seasoning. Do NOT over-season, in fact, it's better to use less seasoning
- initially because the slices will shrink; so if you over-season, it'll be way too salty. You can always add more later.
- Bake for 1 ½ - 2 hours, flipping halfway through (alternately you may bake this at 375 for 20 minutes but the lower temperature garners better chips).
- Enjoy or store in airtight container.
150 calories
GF, Vegan, Soy-free
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