Go Back
Best Salt and Vinegar Zucchini Chips

Best Salt and Vinegar Zucchini Chips You’ll Crave Daily

Enjoy the addictive crunch of these Best Salt and Vinegar Zucchini Chips, a guilt-free snack that's easy to make and bursting with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Cooling Time 15 minutes
Total Time 2 hours 30 minutes
Course appetizers
Cuisine American
Servings 4 servings
Calories 120 kcal

Equipment

  • Air fryer
  • Oven
  • Dehydrator

Ingredients
  

For the Chips

  • 2 medium Zucchini Select medium, firm zucchinis for optimal crispness.
  • 2 tablespoons Olive Oil Use a light variety for best results.
  • 3 tablespoons White Balsamic Vinegar Enhances the chip's tangy profile.
  • 1 teaspoon Salt Add just before cooking for moisture balance.

Instructions
 

Cooking Instructions

  • Preheat your oven, dehydrator, or air fryer to the appropriate temperature: 200°F for the oven, 135°F for the dehydrator, or 250°F for the air fryer.
  • Slice zucchini into thin rounds about 1/8 inch thick.
  • Whisk together olive oil and white balsamic vinegar in a mixing bowl.
  • Toss the zucchini rounds gently with the oil-vinegar mix until thoroughly coated.
  • Sprinkle salt evenly over the coated zucchini, then toss again to ensure every slice is perfectly seasoned.
  • Arrange the zucchini in a single layer on your chosen cooking surface.
  • Cooking Methods: Dehydrator: Set to 135°F and let them dry for 8-14 hours until crispy. Oven: Bake at 200°F for 2-3 hours, flipping halfway through. Air Fryer: Cook at 250°F for 10 minutes, flip, then continue for another 10-15 minutes or until crispy.
  • Transfer the finished chips to a cooling rack or a paper towel-lined plate, letting them cool for 10-15 minutes.
  • Store any leftover chips in an airtight container at room temperature for up to 2 days.

Notes

For best texture, serve fresh and enjoy with ranch or tzatziki sauce as a dip.
Keyword air fryer, gluten-free, healthy snack, low carb, salt and vinegar, zucchini chips