Salt and Vinegar Zucchini Chips

Published: June 22, 2025

by Vanessaa

Why You’ll Love This Recipe

Healthier Snack Option: Enjoy the crunch of chips without the guilt, as these zucchini chips are low in calories and carbs.
Easy to Make: With just a few simple steps, you can whip up a batch of Salt and Vinegar Zucchini Chips in no time.
Versatile Flavor: The tangy taste of vinegar combined with the natural sweetness of zucchini makes for an irresistible snack.
Great for Any Occasion: Whether it’s game night or a casual movie marathon, these chips fit right in.
Keto-Friendly: Perfect for those following a keto diet, these chips keep your carb count low while satisfying your cravings.

Tools and Preparation

To make Salt and Vinegar Zucchini Chips, you’ll need some basic kitchen tools that will help streamline the process.

Essential Tools and Equipment

Mandolin slicer
Large mixing bowl
Small bowl for mixing ingredients
Dehydrator

Importance of Each Tool

Mandolin slicer: Ensures uniform thickness for even cooking and crispiness.
Large mixing bowl: Provides ample space to toss the zucchini with oil and vinegar without making a mess.
Dehydrator: Removes moisture from the zucchini efficiently, resulting in perfectly crunchy chips.

Ingredients

For the 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

For Garnish

2 tablespoons fresh parsley, finely chopped

How to Make Salt and Vinegar Zucchini Chips

Step 1: Prepare the Zucchini

Use a mandolin or slice zucchini as thin as possible. Thin slices ensure that the chips dehydrate properly and become crunchy.

Step 2: Mix Oil and Vinegar

In a small bowl, whisk olive oil and vinegar together until well combined. This mixture will give your chips that delicious tangy flavor.

Step 3: Toss Zucchini Slices

Place the sliced zucchini in a large bowl. Drizzle the oil and vinegar mixture over them. Toss until all slices are evenly coated.

Step 4: Arrange in Dehydrator

Add zucchini slices in even layers to the dehydrator trays. Make sure they do not overlap for optimal drying.

Step 5: Season with Salt

Sprinkle the coated zucchini evenly with coarse sea salt. This step adds essential flavor to your healthy snack.

Follow these steps carefully for delicious Salt and Vinegar Zucchini Chips that everyone will enjoy!

How to Serve Salt and Vinegar Zucchini Chips

Salt and vinegar zucchini chips make a delicious snack or side dish. Their crisp texture and tangy flavor pair well with various foods. Here are some serving suggestions to elevate your experience.

As a Snack

Enjoy these chips straight from the dehydrator for a satisfying crunch.
Pair them with hummus for a creamy dip that complements the tanginess.

With Sandwiches

Serve alongside your favorite sandwiches for a crunchy contrast.
Use them as a side to wraps or burgers for extra flavor.

In Salads

Toss them into salads for added texture and taste.
Sprinkle on top of coleslaw for an exciting twist.

With Dips

Serve with tzatziki or guacamole for a refreshing pairing.
Create a chip platter with assorted dips to impress guests.

How to Perfect Salt and Vinegar Zucchini Chips

Perfecting your salt and vinegar zucchini chips can elevate their flavor and crunch. Here are some tips to ensure you get it just right.

Slice Thinly: Cut zucchini as thin as possible for maximum crispness. A mandolin works best for even slices.
Pat Dry: Remove excess moisture from zucchini slices before seasoning. This helps achieve that perfect crunch.
Season Generously: Don’t be shy with the salt! A good sprinkle enhances the flavor, but adjust according to your taste.
Use Quality Oil: Choosing high-quality olive oil or avocado oil adds richness to your chips. It also helps them crisp up nicely.
Monitor Dehydration: Keep an eye on the dehydration process. Different zucchinis may require slight adjustments in time.
Let Cool Completely: Allow chips to cool fully after dehydrating, which ensures they remain crispy when served.

Best Side Dishes for Salt and Vinegar Zucchini Chips

These zucchini chips pair wonderfully with various side dishes, enhancing your meal’s overall experience. Here are some excellent options to consider.

Grilled Chicken: Juicy grilled chicken breast is a classic choice that complements the tangy chips.
Caprese Salad: Fresh mozzarella, tomatoes, and basil create a light side that balances out the flavors.
Quinoa Bowl: A quinoa salad packed with veggies makes for a nutritious partner to these chips.
Sweet Potato Fries: The sweetness of fries contrasts beautifully with the salty zing of the zucchini chips.
Avocado Toast: Creamy avocado spread on whole-grain bread pairs well with the crunch of the chips.
Vegetable Platter: A colorful assortment of raw veggies adds freshness and pairs perfectly with dips alongside your chips.

Common Mistakes to Avoid

When making Salt and Vinegar Zucchini Chips, it’s easy to overlook some key steps that can affect the final result. Here are a few common mistakes to avoid:

Skipping the Slicing Technique: Cutting zucchini too thick can lead to chewy, uneven chips. Use a mandolin or a knife to slice the zucchini as thin as possible for consistent crispiness.
Not Drying the Zucchini: Excess moisture can prevent the chips from dehydrating properly. Pat the zucchini slices dry with a paper towel before mixing them with oil and vinegar.
Overcrowding the Dehydrator: Filling the dehydrator too full can hinder airflow and even cooking. Arrange zucchini slices in a single layer, ensuring they aren’t overlapping.
Ignoring Seasoning: If you skip adding salt after tossing with oil and vinegar, your chips may lack flavor. Sprinkle coarse sea salt evenly over the zucchini before dehydrating.
Rushing the Cooking Time: Trying to dehydrate zucchini chips too quickly can result in sogginess. Be patient and allow them to dehydrate for the full time recommended for optimal texture.

Refrigerator Storage

Store Salt and Vinegar Zucchini Chips in an airtight container.
They will stay fresh for about 1 week in the refrigerator.

Freezing Salt and Vinegar Zucchini Chips

For longer storage, freeze zucchini chips in a freezer-safe bag.
Ensure all air is removed from the bag; they can last up to 3 months in the freezer.

Reheating Salt and Vinegar Zucchini Chips

Oven: Preheat your oven to 350°F (175°C). Spread chips on a baking sheet and heat for about 5-10 minutes until crispy again.
Microwave: Place chips on a microwave-safe plate and heat in short bursts of 20 seconds until warm but not burned.
Stovetop: Heat a skillet over medium-low heat. Add chips for 1-2 minutes, turning occasionally until crispy.

Frequently Asked Questions

Can I use other types of vinegar for Salt and Vinegar Zucchini Chips?

You can experiment with different vinegars like apple cider or red wine vinegar. This will change the flavor profile but still keep it delicious!

How do I ensure my Salt and Vinegar Zucchini Chips are crunchy?

Make sure to slice your zucchini thinly and dehydrate them fully without overcrowding. Proper drying is key for crunchiness.

Can I make these Salt and Vinegar Zucchini Chips in an oven?

Yes! If you don’t have a dehydrator, you can bake them at a low temperature (around 200°F or 95°C) until crispy.

What snacks pair well with Salt and Vinegar Zucchini Chips?

These chips are great with dips like hummus or guacamole, or enjoy them alongside your favorite sandwich or salad for added crunch!

Final Thoughts

These Salt and Vinegar Zucchini Chips offer a delightful twist on traditional snacks, combining tangy flavors with healthy ingredients. Their versatility allows you to customize seasonings or serve them with various dips. Give this recipe a try, and enjoy guilt-free snacking!

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