Salt and Vinegar Zucchini Chips
Crispy, tangy, and perfectly snackable — a healthier alternative to classic salt & vinegar potato chips!
📝 Ingredients
- 2 medium zucchini
- 2 tablespoons white vinegar (or apple cider vinegar)
- 1 tablespoon olive oil
- ½–1 teaspoon salt (to taste)
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon black pepper (optional)
🥣 Equipment
- Sharp knife or mandoline slicer
- Large bowl
- Paper towels
- Baking sheet + parchment paper
or - Dehydrator
🥒 Step-by-Step Instructions
1️⃣ Slice the Zucchini
- Wash and dry zucchini.
- Slice very thin (about 1/8 inch or 3 mm).
👉 The thinner the slices, the crispier the chips.
2️⃣ Draw Out Moisture (Important Step!)
- Place slices in a bowl.
- Toss with vinegar and salt.
- Let sit for 15–20 minutes.
This helps create that classic salt & vinegar flavor and removes excess moisture.
After resting:
- Pat slices very dry with paper towels.
(Removing moisture is key to crispiness!)
🧑🍳 Option 1: Oven Method
- Preheat oven to 225°F (110°C).
- Line baking sheet with parchment paper.
- Toss zucchini lightly with olive oil.
- Arrange in a single layer (no overlapping).
- Bake for 1½–2 hours, flipping halfway through.
Chips are ready when:
- Golden
- Dry
- Crisp at the edges
If some are still soft, remove crispy ones and return the rest to the oven.
🌬 Option 2: Dehydrator Method
- Arrange slices in single layer.
- Set dehydrator to 125–135°F (52–57°C).
- Dry for 6–10 hours.
Rotate trays if needed.
Chips are done when completely dry and crisp.
🧂 Final Seasoning
After drying, taste and adjust:
- Extra sprinkle of salt
- Tiny splash of vinegar powder (if you have it)
- Pinch of garlic powder or black pepper
🧊 Storage
- Cool completely before storing.
- Keep in airtight container.
- Best eaten within 3–5 days.
If they soften, reheat in oven at 200°F for 10–15 minutes.
💡 Tips for Extra Crisp Chips
✔️ Use smaller zucchini (less watery).
✔️ Don’t overcrowd the tray.
✔️ Thinner slices = crunchier results.
✔️ Remove seeds if zucchini is very large and seedy.
