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–+ servings
Salt and Vinegar Zucchini Chips

Crispy Salt and Vinegar Zucchini Chips – Guilt-Free Goodness

These Salt and Vinegar Zucchini Chips are a delicious, gluten-free, and low-carb snack with a satisfying crunch and tangy flavor.
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Prep Time 15 minutes
Cook Time 3 hours
Cooling Time 10 minutes
Total Time 3 hours 25 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Healthy
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chips
  • 2 medium Zucchini Slice thinly for maximum crispiness.
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with avocado oil.
  • 3 tablespoons White Balsamic Vinegar Can swap with white wine vinegar.
  • to taste tablespoons Coarse Sea Salt Adjust based on preference.

Equipment

  • Mandolin
  • mixing bowl
  • dehydrator
  • Oven
  • Air Fryer
  • Baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Wash the zucchini and slice them as thin as possible, about 1/8-inch thick.
  2. In a mixing bowl, whisk together olive oil and vinegar until combined.
  3. Toss the zucchini slices in the oil-vinegar mixture until well coated.
  4. For dehydrator, arrange slices in a single layer and dehydrate at 135°F for 8 to 14 hours.
  5. For oven, preheat to 200°F and bake for 2 to 3 hours, flipping halfway.
  6. For air fryer, preheat to 250°F and air fry for 10 minutes, flip, add salt, then cook for another 10 to 15 minutes.
  7. Transfer cooled chips to an airtight container for storage.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Serve fresh for the best crunch; store in an airtight container, and enjoy within a week for optimal freshness.

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