Salt and Vinegar Zucchini Chips
These Easy Crispy Salt and Vinegar Zucchini Chips are gluten free, grain free, keto and low carb too! You can make them in a dehydrator, oven or air fryer!
Easy Zucchini Chips
These easy low carb zucchini chips are a hit for any party! Salt and vinegar flavor and very few carbs so it’s a guilt free chip!
Christmas is over and New Year’s Eve is upon us. As a mom of 3, going out to a New Year’s Eve party hasn’t happened in years!
I’m not proud of this fact, I wish it were different sometimes, but it is what it is.
We are party poopers. In recent years the hubby hasn’t even made it up to midnight lol!
The last time the hubby and I went out for a night on the town was when I was pregnant with my first born who is going to be 15 in May! That tells you though we much prefer to be home with our family anyway. We could probably get a babysitter but like I said, we prefer home with our kids to going out to a party.
A few friends in recent years who have children as well have had an annual party and you bring the kids. It’s a great idea if you don’t mind driving after midnight with cranky, tried kids in the car.
But what I won’t pass on is the opportunity to celebrate the incoming New Year with the ones I love and with awesome, stress free food. After the holiday baking, gift buying and wrapping I’m all set with involved recipes that require too much of my time.
I want easy. I want yummy. I want to relax with my family rather than be in the kitchen.
This recipe is a perfect home run for me. I love picky finger foods for New Year’s Eve. Just something about watching the Dick Clark or I guess I should say now the Ryan Seacrest New Year’s Eve Countdown and enjoying light bites in front of the TV.
How to Make Zucchini Chips in the Oven
You can make this recipe in the oven if you don’t have a dehydrator.
To make in the oven:Line a cookie sheet with parchment paper. Lay zucchini evenly.
Bake at 200 degrees F for 2-3 hours. Rotate half way during cooking time.
AIR FRYER ZUCCHINI CHIPS
To make these zucchini chips in an air fryer, preheat your air fryer to 250 degrees F.
Toss zucchini in the oil, vinegar and lay your zucchini chips on the basket, slightly overlapping is fine.
Sprinkle with salt. Air fry for 10 minutes. Flip over to the other side. Sprinkle with salt. Air fry for another 10-15 minutes or until desired crispness.
How to Make Crispy Zucchini Chips
The key to making a real good crispy chip out of zucchini is all in how you slice it. Use a mandolin or food processor to get the slices as thin as possible.
Toss with my other ingredients and you’ll be in denial how fantastic these are!
My favorite and preferred method for making crispy chips is always the dehydrator above the other cooking options. The oven is good and the air fryer is quicker but the dehydrator makes them the crispiest zucchini chips.
Enjoy the New Year’s bash at home or at a party and bring these! Everyone will want them so you might want to make double! You know where I will be…..home in my pj’s enjoying a serving or two or these healthy chips!
Low Carb Appetizers you might enjoy:
- Mayo Free Spinach Dip with veggie Kabobs
- Spicy Mediterranean Feta Dip
- Mediterranean Roasted Eggplant Dip
- Bacon Spinach Stuffed Mushrooms
- Homemade Ranch Zucchini Chips!
- Sour Cream & Onion Cucumber Chips!
- Homemade White Cheddar Cucumber Chips
BEST TIPS FOR ZUCCHINI CHIPS
You can use any oil you prefer. I’ve made this with olive oil, and avocado oil . Avocado oil has a more mild flavor than olive oil but either will work.
You can use a mandolin to slice or just slice thin with a knife. You will get more slices using the mandolin, but either thick or thin they are both equally delicious.
I’ve not swapped the vinegar for any other as I feel the White Balsamic is the best choice in this recipe, it’s light and slightly sweet.
This is the dehydrator I use.
Salt & Vinegar Zucchini Chips
Salt and Vinegar Zucchini Chips
Ingredients
- 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
- Use a mandolin or slice zucchini as thin as possible.
- In a small bowl whisk olive oil and vinegar together.
- Place zucchini in a large bowl and toss with oil and vinegar.
- Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.
Dehydrator method
- Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary, anywhere from 8-14 hours. My temperature setting was 135 degrees F.
Oven method
- To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200 degrees F for 2-3 hours. Rotate half way during cooking time.
Air Fryer Method
- Preheat your air fryer to 250 degrees F. Lay zucchini slices onto basket, slightly overlapping, you may need to do this in two batches. Air fry for 10 minutes. Flip over. Air fry for another 10-15 minutes or until desired crispness.
- Store chips in an airtight container.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Hmmm…I tried making these in the oven at 200 degrees for over 3 hours, but they were soggy. I followed all of the directions. Maybe I will try them again if I get a dehydrator.
These look incredibly delicious but they are very high in sodium.
These look great! I’m in the market for a dehydrator; what brand do you use and do you recommend it? Thanks!
What would be a good substitute for White balsamic vinegar?
I think you could just use white vinegar.
Thank you, I am going to give it a try this afternoon!
We used red wine vinegar with great results!
what temp would you put the deyhydrator on? (i have the excaliber)
I would put it as low as possible.
These look delicious, I can’t wait to make them. When you say to “rotate half way during cooking time,” do you mean to rotate the baking sheet or flip the chips to the other side? Thanks!
Rotate the pan is fine.
zucchini can be used for so much: grill, dice for spaghetti sauce, bread. But if u grow in your garden, u know u will get more than u can handle. New uses always great. This looks really interesting, many thanks!
what brand of dehydrator do you recommend?
What type of tool did you use to slice the zucchini ?
a mandolin
total fail!
Awww,its cute that you think I will need to store this chips! Ha Ha! I have a feeling this will be gobbled up in one sitting 😉
Wow! This looks so good! My fave things, zucchini and salt & vinegar!
Would toasting them work instead of the dehydrator?
I’m literally making these right now. When you say “rotate” in the oven, do you mean rotate the cookie sheet or flip the chips? Thanks!
I mean flip them and rotate the baking sheet too.
I don”t have a hydrator and my zucchini chips have been in the oven for over two hours … without dehydration/crispyness achieved whatsoever!
Btw, I’ve followed all the directions: I utilized my mandolin in slicing my zucchinis wafer-thin! I marinated them in oil & vinegar, then salted them after placing them on a parchment-papered cookie sheet, placing them in a 200-degree (Fahrenheit) oven for 30 minutes. Still, I’m awaiting a crispy return!
The recipe said to toss them in the oil and vinegar. If you marinate the zucchini, it will absorb the liquids and will take longer to crisp or won’t crisp at all. I hope you tried again and it worked for you.
Seriously, I’m disappointed. I really wanted this to be real.
I saw someone say they left them in the oven for 3 hours ( but I haven’t tried it)
I’m guessing this was for Fahrenheit and not Celsius? It would help if you at least listed F or C for your temperatures. It’s rather confusing to just have a number and not mention anywhere on the site what kind of system you are using.
I just put mine in the oven at 200ºC not thinking twice about the recipe and now have nice brown, burned crisps. 🙁
Really?? Come on…this blogger is obviously from the USA…! We, in this country do not use Celsius in our ovens to my knowledge.
You're SO lucky to be able to dress lightly most of the year! We just got about 31 cm of snow in 24 hours in Edmonton, and it doe&9s#3n;t seem to be stopping! Well, could be worse — could be a hurricane :-/Keep your chin up Susan, and obviously there are WAY more of us who love you than those who do not!
I agree on the F or C comment but don’t berate her in 3 sentences where one will do. Now common sense should tell you that it was either a dehydrator or oven for this recipe… so what made you think 200C wouldn’t burn them; that’s freaking HOT at ~390F Make another batch and chill out with some little grey cells.
I am throwing my husband a 50th birthday party and would love to make a ton of these for our guests! Any ideas on how far ahead I can make and store them since I will need to make enough for 100 and only have one dehydrator? The jerky I’ve made freezes well…but it doesn’t need to retain a crispy crunch either. Thanks for the healthy idea!
Hello Brenda, I run a website where I share my grocery purchases and helpful coupons for vegan products. I tried your recipe and absolutely loved the zucchini chips. I was wondering if it would be okay with you if I shared your recipe on my website. I will post a link back to your recipe. Thanks in advance.
Glad you liked them! The preferred method for sharing is to share the photo with credit if it’s mine or your own photo but no recipe can be included, just a link back to my website for the recipe. Thanks!
I just made the salt and vinegar zucchini chips, but made them in the oven. The thin ones work really well in the oven. Once they’ve cooled they are like potato chips in texture. Mine were in the oven for a little less than 3 hours. They did shrink quite a bit, they look like Bingo chips, LOL ☺
Thanks for sharing Sandi!
Is there a way to make these in a microwave? Our oven…is verklempt…
I’ve never tried it sorry!
what temp do you set the dehydrator on?
I have a basic dehydrator that has no setting for temperature so I guess if you have one with a setting, very low as low as you can make it.
Which dehydrator do you have? Different than one you recommend?
Nesco
I just made these in the oven and they are delish!! Keep in mind that they shrink up when cooked so I recommend using large zucchini for the chips. Will definitely make again.
How many hours did it take and what degree?
Finally of all the “reviews” I read to this point hadn’t actually made them! Thank you!
after reading that you don’t have a temp setting, the temp for vegies is (135 deg. f)
what is the temp for dehydrator? is it the same as for drying vegies?
Great photos and excellent idea how to use zucchini. Bravo 🙂
could this be done with yellow squash?
I’m pretty sure that would work also.
I made these with zucchini, yellow squash, and sweet potatoes. Going to try beets next. Yum!
what temp for dehydrator
Mine actually doesn’t have a temperature on it.