Ingredients for Freezer Bread Butter Zucchini Chips
- 2 medium zucchini (about 2 cups sliced)
- 1/2 small onion, finely chopped
- 1 teaspoon salt
- White Vinegar
- 1/4 cup granulated sugar
- 1 teaspoon turmeric
- 1/2 teaspoon celery seed
- 1/4 teaspoon black pepper
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How to Make Freezer Bread Butter Zucchini Chips
- Wash and thinly slice 2 medium zucchini (about 2 cups sliced). Finely chop 1/2 small onion.
- In a large bowl, combine sliced zucchini, chopped onion, and 1 teaspoon salt. Toss gently to coat and let sit for at least 2 hours (or up to 4 hours) to draw out excess moisture.
- Drain the zucchini mixture thoroughly in a colander, but do not rinse.
- In a small, non-reactive saucepan, combine 1/4 cup apple cider vinegar, 1/4 cup granulated sugar, 1 teaspoon turmeric, 1/2 teaspoon celery seed, and 1/4 teaspoon black pepper.
- Heat over medium-low heat, stirring constantly, until the sugar is completely dissolved.
- Pour the vinegar mixture over the drained zucchini mixture. Gently toss to ensure all zucchini slices are coated.
- Pack the zucchini chips into airtight freezer-safe containers, leaving about 1/2 inch of headspace.
- Freeze for up to 6 months. To serve, let thaw slightly before enjoying. For extra crispiness, you can bake the chips at 350°F (175°C) for 10-15 minutes after thawing.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
114g
Fat
0g
Carbs
11g
