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.
Debbie Bedell
I fnd it hard to believe you only get 1/2 cup at 40 calories, but 35 of the calories is from fat!
Mr.Loto
They must be very good. In this period in Italy zucchini are not in season, but next summer I will try this recipe with zucchini from my garden!
Helena
I am obsessed with eating salt and vinegar potato chips and I really need to stop because I'm putting on so much weight. These zucchini chips are the best thing I've seen in a long time. I'm going to make them. They look really good and healthy. Thanks for the recipe.
Ioana
I tried making zucchini chips a few times now, but using this recipe made them perfect, not burned. The secret was to slice them evenly. Thank you!
Brenda
Thank you!
Penggemuk Badan
My kids will love this zucchini chips, it's perfect for weekend.
Thanks Brenda to share this complete instructions
Pat
Thank you for this recipe. I've made 4 batches in 2 weeks. The "clean" and whole30 dieters loved them. I took them to a meeting and everyone raved about them. My last batch I added a couple of teaspoons of prepared mustard and sprinkled with salt and pepper. Excellent.
Karen Holten
I'm not understanding your nutrition panel. A serving size is 1 g, but contains 2.9g of carbs?
Brenda
I have a new recipe plug in and it appears all my serving sizes converted to 1 gram. I have to manually fix over 600 recipes. Thanks for letting me know about this one.
Lulu
Thank you for this recipe! They are very good and give me something low carb to nibble on. I would caution anyone on a low salt diet to go easy on the salt. I used 1/2 the amount and they are still salty enough to please ☺ Next batch I'm going to try some jalapeno lime seasoning I found the other day!
Robin
I would like to know if the vinegar taste really comes through strong enough? My husband and I loved the salt and vinegar chips by Conns (which is an Ohio based company). And, they had the strongest vinegar flavor of any brand of chips we had tried. They could make your toes curl, lol! But, that's what we like. So, do you think we would need to up the amount of vinegar in this recipe? Thank you!
Brenda
You can certainly taste the vinegar in these but they are not toe curling lol! Up the vinegar and let me know by how much you did for the future!
Karen Kreilkamp
What's the best way to store them, so they stay crisp? I have a batch in my dehydrator at 135* right now! I sliced them very thin(food processor) wondering exactly how long yours took?
Brenda
I let them go a LOOOONG time, made them in the afternoon and let them go overnight!! Nice and crisp! I store them in aluminum foil, keeps them better than in any plasticware or bag.
cherrytomatopie
Hey! I wanted to let you know I tried these yesterday and they were yummy! I decided to take the plunge and buy a dehydrator. I have to avoid processed food but I miss having something crunchy to munch on, plus it's just too dang hot to turn the oven on. I bought the dehydrator you recommended (it's also highly rated on Amazon) and it was easy to use and my chips were super crispy after 8 hours. I'm looking forward to trying other recipes! I might even order a 2nd set of racks so I can make a big batch at one time. I also liked that the dehydrator was fairly quiet and didn't heat up my kitchen. Have you ventured into the kale recipe area? If not I would love to see some kale recipes!
Brenda
I love the dehydrator and bought 4 extra shelves as well! I've only made kale chips in the oven, haven't tried in the dehydrator yet.
Nicole
Such an intersting way to prepare zucchini. The rest of us out here not being creative. Thanks for the idea.
mary
i must try it out
Edwina
I am so intrigued by these. They look fabulous. I haven't used my dehydrator in ages so I'm going to use this recipe to start using it again. These zucchini chips look delicious. I can't wait to try them.
Diane
I made them today. I made salt & vinegar cukes & zucchini, chipotle yellow squash & parmesan garlic zucchini in my dehydrator. The shrunk up to smaller than a dime. It was a lot of work fir little return. Don't get me wrong, they were very good but I was expecting bigger chips in the end. So far, I think the parmesan garlic are my fav.
Brenda
When I make these I always try to look for the largest zucchini I can so I get bigger chips.
Michelle
You could always slice your zukes on a diagonal or longways for a bigger surface area...
pam
Has anyone tried salting these and letting the salt draw a lot of the moisture out first?
Then, when you dip them in the vinegar & oil mixture and bake/dry them, they should dry out faster.
Paula
Made these for Superbowl, they were demolished by the end of the first quarter. Dee-lish!
Vicki
I am trying this!! I just got finish putting them in the dehydrator right now.
I will check on them be for I go to bed and rotate the trays. It took 3 med. Zucchinis to fill 4 trays. First time to use my Dehydrator.
I hope i don't sleep walk into the kitchen and eat them all up. HA!!
Thanks for Sharing!!
Elle
These are insanely delicious! Completely quenches the salty chip cravings. The white balsamic gives it a hint of sweet. My only problem is how quickly they disappear 🙂 Thanks for the recipe!!
Brenda
LOL so true!!!
Annie
questions and observations...
Can this be done with cucumbers too, do you think?
How do we give them a stronger vinegar flavor?
Mine did get crispy, but are definitely not as lovely looking as the ones in the pictures here.
Elle
I want to try with cucumbers as well! We have tried these on two different setting on our mandolin. With ours, they only work on the thinnest setting. They're paper-thin. The second thinnest setting - they wouldn't dry out, no matter how long we left them in. We had to throw out the batch. So I would say go as thin as possible.
Asta
I was reading 200 degrees and like "waaait wait wait.... I'll burn my house in this way for 2-3 hours, not just zucchini!" then I noticed 200 F... ^_^
Definitely going to do them tomorrow, have some zucchini in my frigde 🙂
jack
look great but only 4-6 less carbs than potato chips………..
Danny
I haven't done a nutritional count on these, but I don't see how that could be possible given the carb difference between potatoes and zucchini.
Little Shiva
Mmm, I'd like to try this. What dehydrator is that in your pics? Looks nice.
Chris Kline
So much for serving size! I love all types of dried veggie chips! Potato, carrot, squash! Any other suggestions??
Christina Aleman
Wow, These looks awesome and delicious unlike any other chips in the supermarket that's full of preservatives. These is healthy and easy to make. Thanks for these very wonderful idea.
Brenda
Thank you!
Erin
How long can you keep these in your pantry for? Do they store long or do you need to eat right away?
Thanks!
Brenda
We always eat them that day of, but they could probably stay crispy if you wrap them in aluminum foil. I tried saying some in a plastic covered container but they softened.