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Salt and Vinegar Zucchini Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 14 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 8 hours 30 minutes (avg considering dehydrator method)
  • Total Time: 8 hours 45 minutes
  • Yield: 4 servings
  • Category: Snack
  • Method: Dehydrating
  • Cuisine: American
  • Diet: Gluten Free

Description

These Salt and Vinegar Zucchini Chips offer a healthy and flavorful alternative to traditional potato chips. Thinly sliced zucchini is tossed in olive oil and white balsamic vinegar, then dried to a crispy texture using a dehydrator, oven, or air fryer. Perfect as a light snack with a tangy punch of vinegar and a satisfying crunch.

Ingredients

Zucchini Chips

  • 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

Instructions

  1. Slice Zucchini: Use a mandolin or a sharp knife to slice the zucchini as thinly as possible to ensure even drying and crispiness.
  2. Make Dressing: In a small bowl, whisk together the extra virgin olive oil and white balsamic vinegar until well combined.
  3. Toss Zucchini: Place the zucchini slices in a large bowl and toss them thoroughly with the olive oil and vinegar mixture, ensuring all slices are coated.
  4. Arrange for Drying: Lay the zucchini slices in even layers on dehydrator trays or prepared baking sheets, making sure they do not overlap. Sprinkle the slices evenly with coarse sea salt.
  5. Dehydrator Method: Set the dehydrator to 135°F and dry the zucchini for 8 to 14 hours depending on thickness and dehydrator model, until chips are crisp.
  6. Oven Method: Preheat the oven to 200°F and line a baking sheet with parchment paper. Arrange zucchini slices in a single layer. Bake for 2 to 3 hours, flipping the slices halfway through for even crisping.
  7. Air Fryer Method: Preheat the air fryer to 250°F. Place zucchini slices in the basket in a single layer, slightly overlapping is acceptable but avoid crowding. Air fry for 10 minutes, flip the slices, then air fry for another 10 to 15 minutes or until chips reach desired crispness. You may need to cook in batches.
  8. Store: Once completely cooled, store the zucchini chips in an airtight container to maintain crispness.

Notes

  • For best results, slice zucchini uniformly thin to ensure even drying and texture.
  • Store chips in airtight containers to prevent them from becoming soggy.
  • Adjust vinegar and salt quantities based on taste preference.
  • Cooking time varies depending on thickness of slices and drying method used.
  • These chips make a great low-calorie snack alternative.

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