Light, airy, crunchy, sour, and salty these salt & vinegar zucchini chips will be an instant favorite! Great for school lunches or an afternoon snack, these zucchini chips travel well and make a quick grab-and-go addition for any activity.
As a kid my favorite chips were salt and vinegar. I loved the tangy and salty mouth watering combination and wanted to recreate that flavor profile while still having that classic crunch.
Late summer is the perfect time to indulge in this crispy treat as zucchini is inexpensive and easily accessible. You could also make this recipe with yellow squash if you have that instead. If you aren’t a fan of the pungent vinegar flavor, feel free to leave it out and only coat the slices in the olive oil and salt mixture before dehydrating.
While the total time for this recipe seems long, the dehydrator is doing most of the work. You only need 10 minutes of prep time and the dehydrator will do the rest! If you don’t have a dehydrator you can make these zucchini chips in your oven. Set the oven to 200°F for 2-3 hours. At this higher temperature the vinegar will evaporate quickly so the tart and tangy flavor won’t be as strong, but they will still be crispy, salty, and delicious! Happy snacking!
Looking for other school lunch or snack ideas? Check out my Cheesy Thin Crisps, Grain-free Crunchy Granola, or my Simple Creamy Dairy-Free Vanilla Pudding!
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Easy Dehydrator Salt & Vinegar Zucchini Chips
Ingredients
- 2 Large zucchini, thinly sliced
- 2 Tbsp Olive Oil
- 1 Tbsp White Distilled Vinegar
- 1 tsp Salt, divided
Instructions
- Gather and prep ingredients. Set up your dehydrator.
- In a large bowl mix together olive oil, vinegar, and ½ teaspoon of salt, set aside.
- Slice zucchini ⅛ inch thick. I use a mandolin slicer for consistent thickness.
- Add zucchini slices to marinade. Mix together to evenly coat.
- Let sit for 10 minutes to absorb the liquid. Toss occasionally to evenly coat.
- Drain any other marinade liquid and lay each slice on the dehydrator sheets.
- Using the additional ½ teaspoon of salt, season the chips.
- Set the dehydrator on low for 6 hours and then turn to high (or about 110°-115°F) for 6 hours.
- After time has elapsed, be sure the chips are free from all moisture, and salt again if desired.
- Store in an airtight container for up to 3 days. Enjoy!
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Notes
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Nutrition Facts:
Calories- 159 Carbs- 5.4 g Fat- 12.7 g Protein- 2.3 g