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Salt and Vinegar Zucchini Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 14 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 8-14 hours (dehydrator) or 2-3 hours (oven) or 20-25 minutes (air fryer)
  • Total Time: 8 hours 15 minutes to 14 hours 15 minutes (depending on method)
  • Yield: 4 servings
  • Category: Snack
  • Method: Dehydrating
  • Cuisine: American
  • Diet: Vegetarian

Description

Crispy and tangy Salt and Vinegar Zucchini Chips are a healthy and delicious snack made by thinly slicing zucchini and drying it with a blend of olive oil and white balsamic vinegar, finished with a sprinkle of coarse sea salt. Perfect for those craving a crunchy treat without the guilt, these chips can be made using a dehydrator, oven, or air fryer.

Ingredients

Vegetables

  • 8 ounces zucchini (thinly sliced, about 2 medium, stems removed)

Seasoning and Oil

  • 2 tablespoons extra virgin olive oil (or avocado oil)
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons coarse sea salt

Instructions

  1. Slice the zucchini: Use a mandolin slicer or a sharp knife to slice the zucchini as thinly as possible to ensure crispiness once dried.
  2. Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil and white balsamic vinegar until well combined.
  3. Toss zucchini with dressing: Place the sliced zucchini in a large bowl and gently toss with the olive oil and vinegar mixture so all slices are evenly coated.
  4. Arrange zucchini for drying: Place the zucchini slices in even layers on your dehydrator trays, oven sheet, or air fryer basket, making sure they don’t overlap excessively for even drying. Sprinkle the slices with coarse sea salt.
  5. Dehydrator method: Set the dehydrator to 135°F (57°C) and dry the zucchini slices for 8 to 14 hours, depending on thickness, until they reach a crisp texture.
  6. Oven method: Preheat the oven to 200°F (93°C). Line a cookie sheet with parchment paper and lay out the zucchini slices evenly. Bake for 2 to 3 hours, flipping and rotating the slices halfway through baking to ensure even crispiness.
  7. Air fryer method: Preheat the air fryer to 250°F (121°C). Place zucchini slices in the basket in a single layer, slightly overlapping if needed, and cook for 10 minutes. Flip slices and air fry for an additional 10-15 minutes until crispy.
  8. Store: Once cooled, store the zucchini chips in an airtight container to maintain crispiness.

Notes

  • For best results, slice zucchini as thinly and evenly as possible.
  • Adjust drying times depending on your equipment and slice thickness.
  • You can substitute white balsamic vinegar with regular white vinegar if desired.
  • If you prefer less salty chips, reduce the coarse sea salt to taste.
  • These chips make a healthy, low-calorie alternative to store-bought potato chips.
  • Store in an airtight container at room temperature up to 3-5 days for maximum crispiness.

Find it online: https://suerecipe.com/salt-and-vinegar-zucchini-chips-recipe/