Bread-&-Butter Refrigerator Zucchini Chips
These Bread-&-Butter Refrigerator Zucchini Chips are a tangy, crunchy snack that's easy to make and full of vibrant flavor!
Servings: 4 servings
Ingredients
- 2 medium zucchinis thinly sliced
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
Instructions
- Start by washing the zucchinis thoroughly. Using a sharp knife or mandoline slicer, slice the zucchinis into very thin rounds — about 1/8-inch thick.
- In a medium bowl, combine the distilled white vinegar, water, sugar, kosher salt, garlic powder, onion powder, dried dill, black pepper, and crushed red pepper flakes. Whisk until sugar and salt are dissolved.
- Place the sliced zucchini into a large jar or airtight container. Pour the prepared brine over the zucchini slices, ensuring all slices are submerged. Add the tablespoon of olive oil on top.
- Seal the container tightly and refrigerate for at least 24 hours. Let the chips marinate up to 48 hours for best results.
- Once marinated, serve chilled as a snack or alongside salads, sandwiches, or grilled dishes.
Equipment
- Sharp Knife
- Mandoline Slicer
- Medium Bowl
- Large Jar or Airtight Container
- Whisk
Notes
- Use a mandoline slicer for evenly thin zucchini slices to ensure consistent texture.
- Make sure zucchini slices are fully submerged in brine to prevent spoilage and maximize flavor.
- Adjust sugar and crushed red pepper flakes to customize sweetness and spice level.
- Try adding fresh herbs like dill or parsley to the brine for extra flavor.
- Store the chips in an airtight container submerged in brine for up to two weeks.