Keto Salt and Vinegar Chips
Perfect tasty crispy chips!
Prep Time10 mins
Cook Time12 hrs
Total Time20 hrs 10 mins
Servings: 6 serves
Salt and Vinegar Seasoning
- 90 g pink Himalayan salt flakes
- 45 g white vinegar
- 1/2 tsp xanthan gum
- 1 long continental cucumber sliced thinly into rounds
- 2 long thin zucchinis sliced thinly into rounds
- 60 g white vinegar or you could use apple cider vinegar
In a small bowl mix all seasoning ingredients and then spread out onto a piece of baking paper and allow to dry overnight or use dehydrator to dry out. (If the seasoning is still wet against the baking paper just peel off and flip over)
Marinate your sliced cucumber and zucchini overnight in the vinegar.
Either grind your seasoning with a mortar and pestle or give a quick 10 seconds / speed 5 blitz in the Thermomix® to a fine seasoning.
In a single layer on dehydrator trays lay out all your marinated chips, then sprinkle liberally with seasoning. Dry at 55-60℃ for 10 -12 hours until chips are crisped. (this will depend on your chip thickness)
This seasoning can be used on any vegetable chip or cracker.
If you are worried these will actually taste like zucchini or cucumber let me allay your fears they dont. They are just a crispy vessel of flavouring that tastes just like the flavouring. I mean a potato chip doesn't really taste of potato when you think about it. These just taste more like a thin style chip.
Serving: 1serve | Calories: 9kcal | Carbohydrates: 1g | Sodium: 5822mg | Potassium: 68mg | Vitamin A: 35IU | Vitamin C: 1.6mg | Calcium: 11mg | Iron: 0.2mg | Net Carbs: 1g