Best Salt and Vinegar Zucchini Chips You'll Crave Every Day
These best salt and vinegar zucchini chips are a crunchy, flavorful, and healthy snack alternative. Experience guilt-free indulgence with every bite.
Equipment
- Mandoline or sharp knife
- - Large bowl
- - Small bowl
- Dehydrator
- Parchment-lined baking sheet
- Air fryer
- Cooling rack
Ingredients
For the Chips
- 2 medium Zucchini Choose medium-sized, firm zucchini for the best crunch.
- 1 tablespoon Olive Oil Opt for extra-light olive oil for a more neutral flavor.
- 2 tablespoons White Balsamic Vinegar Provides a milder, sweeter tang.
- 1 teaspoon Salt Sprinkle just before cooking.
For Additional Flavor
- 1 teaspoon Garlic Powder For extra flavor.
- 1 teaspoon Smoked Paprika Adds a subtle smokiness.
Instructions
- Slice Zucchini: Carefully cut your zucchini into uniform 1/8-inch rounds using a mandoline or sharp knife.
- Prepare Oil-Vinegar Mixture: In a small bowl, whisk together olive oil and white balsamic vinegar until fully combined.
- Coat Zucchini: Place the sliced zucchini in a large bowl and pour the oil-vinegar mixture over the top. Gently toss the slices.
- Add Salt: Sprinkle salt over the zucchini and give it another gentle toss.
- Arrange for Cooking: Lay the zucchini slices out in a single layer on a dehydrator rack, parchment-lined baking sheet, or air fryer basket.
- Choose Cooking Method: For dehydrator, set to 135°F for 8-14 hours; for oven, preheat to 200°F and bake for 2-3 hours; for air fryer, cook at 250°F for 10-15 minutes.
- Cooling: Once cooked, transfer the zucchini chips to a cooling rack or a plate lined with paper towels. Allow to cool for 10-15 minutes.
- Storage: Store chips in an airtight container at room temperature for best freshness.
Notes
Consider adding fresh herbs or spices after cooking for extra flavor. Store in an airtight container to maintain freshness.