Healthy Recipes

Salt and Vinegar Zucchini Chips with Vegan Sour Cream

Prepare these chips in advance and let the oven do all the hard work to crisp them up to a deliciously healthy version of a favorite savory snack.

The apple cider vinegar helps alkalize the body and is often used to boost metabolism.

Enjoy three snacks a day while you lose weight on the 28 Day Weight Loss Challenge.

Thousands of moms are dropping pounds on the 28 Day Weight Loss Challenge while making delicious snacks like muffins, bliss balls, and even healthy dips!

Print Recipe
Zucchini Chips with Vegan Sour Cream
Zucchini Chips with Vegan Sour Cream
Zucchini Chips with Vegan Sour Cream
  1. Soak the cashews in one cup of water and set aside.
  2. Preheat oven to 190F and line two baking trays with parchment paper.
  3. Use a peeler to slice the zucchinis into thin slices.
  4. Mix the oil with 3 teaspoons of the vinegar and a 1⁄4 teaspoon of salt in a bowl. Add the zucchini slices. Mix well and set aside for 5 minutes.
  5. Lay the zucchini strips onto the prepared trays and bake for 2-3 hours in the oven, flipping over after an hour. Cook until crisp and golden.
  6. Once the cashews have soaked for approximately 3 hours, drain and place in a blender with 1⁄4 cup of water, the lemon juice, remaining 1 teaspoon of apple cider vinegar and mustard. Blend until smooth to form the vegan sour cream.
  7. Divide zucchini chips evenly into two portions and serve with vegan sour cream for dipping.
  8. Leftover chips can be stored in an airtight container in the cupboard for 1-2 days. Leftover sour cream can be stored in an airtight container in the fridge for 2-3 days.
Recipe Notes

166 calories per serving

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