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Best Salt and Vinegar Zucchini Chips

Best Salt and Vinegar Zucchini Chips for Guilt-Free Munching

These Best Salt and Vinegar Zucchini Chips are a healthy snack option, delivering a satisfying crunch with a refreshing tang.
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Prep Time 15 minutes
Cook Time 3 hours
Cooling Time 15 minutes
Total Time 3 hours 30 minutes
Course sides
Cuisine American
Servings 4 servings
Calories 120 kcal

Equipment

  • Mandoline slicer
  • - Baking sheet
  • Dehydrator
  • Air fryer
  • - Mixing bowl

Ingredients
  

For the Chips

  • 2 medium Zucchini Select firm zucchini for best texture
  • 2 tablespoons Olive Oil Use Bertolli Extra Light for neutral taste
  • 1 tablespoon White Balsamic Vinegar Can substitute with distilled vinegar
  • 1 teaspoon Salt Add just before cooking

Optional Seasoning

  • 1 teaspoon Paprika For a smoky kick
  • 1 teaspoon Garlic Powder Adds savory flavor

Instructions
 

Preparation

  • Slice Zucchini: Cut zucchini into thin 1/8-inch rounds using a mandoline or sharp knife.
  • Mix Coating: Whisk together olive oil and white balsamic vinegar in a bowl.
  • Toss: Add zucchini slices to the bowl and toss to coat evenly.
  • Salt: Sprinkle salt over the coated zucchini slices and toss gently.
  • Arrange: Lay the coated zucchini in a single layer on a baking sheet or air fryer basket.
  • Cook: Dehydrate at 135°F for 8-14 hours, bake at 200°F for 2-3 hours, or use air fryer at 250°F for 10-15 minutes.
  • Cool: Transfer cooked chips to a cooling rack and allow to cool for 10-15 minutes.

Notes

Enjoy with ranch or tzatziki as dipping options.
Keyword guilt-free munching, healthy snacks, homemade chips, salt and vinegar, vegetable snacks, Zucchini Chips