Zucchini Salt and Vinegar Chips

Yes another zucchini recipe, I'm warning you now I'm just getting started. I didn't make these chips for the craft party.  I didn't have time to experiment until afterward, but these could totally be marketed as some sort of skin scab for Halloween fare.  I didn't take any pictures of the zucchini chips.  They were small, circular and a deep golden brown color.  Instead please enjoy this skull I "drew" on a reversible sequin pillow.  

Unlike the candied zucchini, I could eat these by the handful.  Like the candied zucchini, drying these out is pretty forgiving, so if you have to leave the house or go to bed.  Turn off the oven, leave them in there and they will quietly dry while you go about your business. Of course if you have a food dehydrator, do your own thing.   

I read through a lot of recipes and the biggest complaint was that they didn't taste vinegary enough.  First I tried soaking the slices in vinegar, which helped.  But it wasn't until I layered the slices between paper towels to draw out the zucchini juices and then soaked them in the vinegar that they really flavored up.  

Vinegar Chips

3 cups of zucchini thin sliced rounds
¼ cup vinegar (balsamic, malt, apple cider, etc)
1 tablespoon olive oil
Sea salt

Preheat oven to 170
Lay zucchini slices between paper towels to wick out moisture.
Toss slices with vinegar in a dish and let stand for 30 minutes. Toss every 10 minutes to evenly distribute vinegar.
Drain and toss with olive oil.
Lay slices on parchment paper covered cookie sheets.
Sprinkle with salt.

Bake for 1 ½ hours, flip zucchini and switch pans around. Bake another 1 ½. If they are still too chewy and there is a lot of oil/moisture still on the parchment paper, transfer to a clean sheet and bake for another 20-30 minutes. When crisp transfer to paper towels to cool.