Indulge in these air fryer, oil-free salt ‘n vinegar eggplant and zucchini chips! Enjoy them as a tasty side or snack.
Ingredients (organic/biodynamic):
- 1 small-medium zucchini
- 1 small-medium eggplant
- ¼ tsp. Celtic Sea Salt®
- ¾ T. apple cider vinegar
- ⅛ tsp. black pepper
- Sprinkle of garlic powder (optional)
Instructions:
- If using medium-sized vegetables, slice them vertically, aiming for long and thin slices. The thinner the slices, the better, as this will give the veggies a satisfying crunch and crispiness, similar to chips. After achieving the desired thinness, proceed to cut them into 1-inch squares. (If using small vegetables, slice thinly into rounds instead.)
- Spread your sliced veggies on a tea towel or layered paper towel and sprinkle approximately ⅛ teaspoon of Celtic Sea Salt evenly over the veggies. Cover the salted vegetables with another tea towel or more paper towel and leave in place for an hour, to allow moisture to be drawn out from the veggies. This will help provide crispier chips.
- After an hour has passed, preheat your air fryer to 400 degrees Fahrenheit. Arrange the veggies in a single layer in the air fryer basket, ensuring that none overlap, to promote even cooking. Cook for 20 minutes, but be sure to check on them, and flip them over halfway through the cooking process. (Cooking times may vary based on the thickness of the slices.)
- When all the veggies are cooked to your preferred level of crispiness, transfer them from the air fryer basket to a bowl.
- Add the remaining ⅛ teaspoon of Celtic Sea Salt and the vinegar. If you prefer, you can also add some garlic powder to amp up the flavor.
- Mix the contents of the bowl thoroughly, ensuring the veggies are evenly coated with the seasoning.
- Enjoy!
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