Name: Salt and Vinegar Zucchini Chips Recipe
Prep time: 15 min
Cook time: 8 h 30 min
Total time: 8 h 45 min
Cuisine: American
Ingredients: 8 ounces zucchini (thinly sliced, about 2 medium, stems removed); 2 tablespoons extra virgin olive oil (or avocado oil); 2 tablespoons white balsamic vinegar; 2 teaspoons coarse sea salt

Jump to Recipe· 4.2 from 14 reviews

I’m so excited to share this Salt and Vinegar Zucchini Chips Recipe with you because it’s one of my all-time favorite snacks that’s both refreshing and addictive. These chips have that perfect tangy zip from the vinegar and just the right amount of saltiness paired with the natural subtle sweetness of zucchini. I love how crispy and satisfying they are, yet they’re made with a simple list of wholesome ingredients. If you want a healthy alternative to traditional chips but with that crowd-pleasing salt and vinegar punch, this recipe will quickly become your go-to snack.

Why You’ll Love This Salt and Vinegar Zucchini Chips Recipe

What makes this Salt and Vinegar Zucchini Chips Recipe so special to me is the incredible balance of flavors. The sharp, tangy notes from the white balsamic vinegar combined with the coarse sea salt give each bite a zesty kick that wakes up your taste buds beautifully. Unlike potato chips, these zucchini chips have a lighter, fresher taste, and the subtle sweetness of zucchini contrasts with the vinegar perfectly. It’s the kind of snack where you keep reaching back for just one more piece.

Another thing I absolutely love is how simple this recipe is to pull together. With just a few essential ingredients and the option to use either a dehydrator, an oven, or even an air fryer, it’s incredibly versatile for any kitchen setup. Plus, prepping the zucchini and tossing it in the oil-vinegar mixture doesn’t take more than a few minutes. I often make a batch ahead of time to have on hand for whenever guests stop by or just for a quick savory snack during the week. It’s perfect for casual gatherings, game nights, or even a fun addition to a family dinner.

Ingredients You’ll Need

The image shows many thin, round slices of pale green zucchini spread out evenly on a white marbled surface. Each slice is smooth and shiny, with a light green skin around the edges and a soft, almost translucent center where the seeds are faintly visible. The slices are laid flat, spaced apart in neat rows, creating a clean, fresh look. The overall color palette is light green and white, giving a fresh and healthy feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity, with each ingredient playing a vital role in creating those crispy, flavorful chips. You’ll find that all you need are a handful of fresh, readily available items that come together to make something truly special.

Zucchini (8 ounces, thinly sliced): Using fresh, firm zucchini ensures your chips are crisp and not soggy.
Extra virgin olive oil (2 tablespoons): This adds a subtle richness and helps the seasoning stick while promoting crispiness.
White balsamic vinegar (2 tablespoons): Provides a gentle tang and brightens the flavor without overpowering the zucchini.
Coarse sea salt (2 teaspoons): The coarse grains add texture and a punch of saltiness that makes these chips irresistible.

Directions

Step 1: Using a mandolin or a very sharp knife, slice your zucchini as thinly as possible. Thin slices are key to getting that perfect crisp texture in your chips.

Step 2: In a small bowl, whisk together the extra virgin olive oil and white balsamic vinegar until well combined. This mixture will give your chips that signature salt and vinegar tang.

Step 3: Place your zucchini slices in a large bowl and gently toss them with the oil and vinegar mixture. Make sure each slice is evenly coated for balanced flavor.

Step 4: Lay the zucchini slices in an even layer on the dehydrator trays. Sprinkle the coarse sea salt generously over the slices to enhance the salty vinegary experience.

Step 5: If you’re using a dehydrator, set the temperature to 135 degrees Fahrenheit. Dry the zucchini slices for anywhere between 8 to 14 hours depending on how thinly you sliced them and your dehydrator’s specific settings. You want them crisp, not chewy.

Step 6: For those opting to bake in the oven, line a cookie sheet with parchment paper. Lay your zucchini slices evenly without overlap. Bake at 200 degrees Fahrenheit for 2 to 3 hours, making sure to rotate the pan halfway through to ensure even cooking.

Step 7: If you prefer using an air fryer, preheat it to 250 degrees Fahrenheit. Place zucchini slices in the basket with slight overlap, cooking in batches if necessary. Air fry for 10 minutes, flip each slice, and cook for another 10 to 15 minutes until you get your desired crispness.

Step 8: Once cooked, allow the chips to cool completely before storing. Keep them in an airtight container to maintain their crisp texture.

Servings and Timing

This Salt and Vinegar Zucchini Chips Recipe makes about 4 servings. Prep time is very quick, around 15 minutes to slice, toss, and arrange the zucchini. The actual drying or baking time is more hands-off, typically from 8 up to 14 hours in a dehydrator or 2 to 3 hours in the oven. If using an air fryer, it only takes about 20 to 25 minutes. Total time can vary greatly depending on your cooking method, but the wait is absolutely worth it! Plus, the resting and cooling time after cooking is about 15 minutes to ensure the chips achieve maximum crispness before enjoying.

How to Serve This Salt and Vinegar Zucchini Chips Recipe

A white bowl filled with many thin, round, crispy slices of cooked eggplant showing different shades of brown and purple, with a woman's hand holding one slice close to the camera, highlighting its golden-brown color and slightly wrinkled texture. The scene is set on a white marbled surface with a yellow striped cloth partially visible under the bowl. Photo taken with an iphone --ar 4:5 --v 7

I love serving these zucchini chips as a light and flavorful snack alongside some creamy dips like hummus, tzatziki, or a simple sour cream and chive dip. Their tangy, salty flavor pairs amazingly with cool, silky textures to balance out the boldness. They also make a fantastic crunchy side for sandwiches or wraps, adding a fresh twist to your usual lunch or dinner.

For presentation, I like to arrange the chips in a colorful bowl or fan them out on a charcuterie board alongside cheese, cured meats, and fresh veggies. A sprinkle of freshly chopped herbs like parsley or dill right before serving brightens the look and adds a touch of extra flavor. These chips are wonderful served at room temperature so they retain their crispness and the flavors stay vibrant.

As for drink pairings, I find a crisp white wine like Sauvignon Blanc or a sparkling rosé complements the zesty notes beautifully. If you’re going the non-alcoholic route, a sparkling water with a squeeze of lemon or lime is refreshing and enhances the salt and vinegar tang. These chips work great for parties, afternoon snacking, or even as a crunchy nibble at a relaxed weeknight meal. They’re so versatile and satisfying!

Variations

One of the best things about this Salt and Vinegar Zucchini Chips Recipe is how adaptable it is. If you want to switch things up, you can experiment with different types of vinegar — apple cider vinegar adds a fruitier tang, while malt vinegar brings that classic British chip shop vibe. I’ve also tried substituting the olive oil with avocado oil, which adds a nice buttery flavor and is great for higher-heat cooking.

For dietary modifications, these chips are naturally gluten-free and vegan, which makes them perfect for many diets. If you want to make them even lower in fat, you can reduce the oil a bit or use a light spray rather than tossing the slices fully in oil. For a flavor twist, try adding a pinch of smoked paprika or garlic powder before dehydrating to give the chips an extra smoky or savory dimension that’s out of this world.

If you’re pressed for time, the air fryer method is a fantastic alternative to the dehydrator—it’s much faster and still yields great crispness. Baking in the oven is a nice mid-ground if you don’t have either appliance. I love having these options because it lets me make these chips anytime the craving hits!

Storage and Reheating

Storing Leftovers

If you ever find yourself with extra zucchini chips, I recommend storing them in an airtight container or a resealable bag to keep moisture out. A glass or BPA-free plastic container with a tight lid works perfectly. Stored at room temperature, they should stay crisp and delicious for up to 4 days. Just make sure they’re fully cooled before sealing to avoid condensation, which can make them lose their crunch.

Freezing

While I don’t usually freeze zucchini chips since their crisp texture can be compromised, you can if needed. Place the completely cooled chips in a single layer on a parchment-lined tray and freeze until solid. Then transfer them to a freezer-safe container or bag. They’re best consumed within a month for optimal flavor. When you want to enjoy them again, re-crisping is essential, so thaw them thoroughly and reheat in a warm oven or air fryer.

Reheating

The best way to reheat left-over zucchini chips and keep them crispy is by popping them back into the oven or air fryer. Set the oven to 250 degrees Fahrenheit and heat for 5 to 7 minutes, checking frequently so they don’t burn. The air fryer works wonderfully too, a quick 3 to 5 minute warm-up brings back crunch and flavor. Avoid microwaving as it tends to make the chips soggy and less enjoyable.

FAQs

Can I use a different type of vinegar for this recipe?

Absolutely! While white balsamic vinegar gives a gentle tang, you can substitute with apple cider vinegar for a fruitier flavor, malt vinegar for a traditional strong tang, or even a rice vinegar for a slightly sweet note. Just make sure to adjust the quantity if the vinegar is stronger or sweeter to maintain the right flavor balance.

Do I have to peel the zucchini before slicing?

Not at all. The skin adds a lovely texture and a pop of vibrant green color to the chips. It also helps hold the slices together as they dry. Just be sure to wash the zucchini thoroughly before slicing to remove any dirt or residue.

How thin should I slice the zucchini for the crispiest chips?

Thin slices are essential for crispiness. Using a mandoline slicer is the best way to get uniform, paper-thin slices around 1/8 inch thick or less. Thicker slices can end up softer or chewy rather than crispy after drying.

Can I make these chips without a dehydrator or air fryer?

Yes, the oven method works wonderfully. Baking at a low temperature (around 200 degrees Fahrenheit) for 2 to 3 hours while rotating the pan halfway through produces delicious, crispy chips. Just be patient and keep an eye on them to prevent burning.

What’s the best way to get evenly salted chips without them being too salty?

I recommend sprinkling the coarse sea salt evenly over the zucchini slices after you’ve laid them out on the dehydrator tray or baking sheet. Use your hands or a small sieve to distribute the salt lightly and taste as you go if possible. That coarse salt gives great texture and flavor without overwhelming the delicate zucchini.

Conclusion

I can’t wait for you to try this Salt and Vinegar Zucchini Chips Recipe because it’s such a simple yet incredibly satisfying snack that always impresses me. Whether you want a healthy treat, a party appetizer, or just something crunchy and flavorful to munch on, these chips deliver every time. I’m confident once you taste that perfect blend of tangy vinegar and salty crunch, this recipe will become a beloved favorite in your kitchen, too!