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Best Salt and Vinegar Zucchini Chips

Best Salt and Vinegar Zucchini Chips for Guilt-Free Snacking

Enjoy the Best Salt and Vinegar Zucchini Chips for a crunchy, guilt-free snack option that satisfies cravings without any of the guilt.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Cooling Time 10 minutes
Total Time 3 hours 25 minutes
Course appetizers
Cuisine American
Servings 4 servings
Calories 120 kcal

Equipment

  • - Oven
  • Air fryer
  • Dehydrator
  • mandoline

Ingredients
  

For the Chips

  • 3 medium Zucchini Use firm zucchini to avoid excess moisture.
  • 2 tablespoons Olive Oil Can substitute with a light, neutral oil.
  • 2 tablespoons White Balsamic Vinegar Apple cider vinegar is a great substitute.
  • 1 teaspoon Salt Sprinkle right before baking.

Instructions
 

How to Make Best Salt and Vinegar Zucchini Chips

  • Preheat your cooking method: Dehydrator at 135°F, oven at 200°F, or air fryer at 250°F.
  • Slice zucchini into thin 1/8-inch rounds using a mandoline.
  • Whisk together olive oil and white balsamic vinegar in a small bowl.
  • Toss the zucchini slices in the oil-vinegar mixture until evenly coated.
  • Pat the zucchini slices dry with paper towels to remove excess moisture.
  • Sprinkle salt over the zucchini chips and toss to evenly distribute.
  • Arrange zucchini slices in a single layer on your cooking surface.
  • Cook in a dehydrator for 8-14 hours, in the oven for 2-3 hours, or in the air fryer for 10-25 minutes.
  • Let the zucchini chips cool completely before serving.

Notes

Serve with a creamy dip for an extra flavor boost! Uniform slicing is important for even cooking.
Keyword baked zucchini, Crispy Chips, guilt-free, Healthy Snack, salt and vinegar, Zucchini Chips