These healthy dehydrated Salt and Vinegar Squash Chips are a great alternative to potato chips. Perfect for gardeners!
These Salt and Vinegar Squash Chips are a healthy crunchy snack. They have a touch of olive oil, but not enough to make them greasy. I had to make a large batch because they were eaten up so quickly.
If you are a gardener, this is an excellent way to use up a bunch of squash. I am not a gardener, but I have heard that zucchini and yellow squash can take over a garden.
A dehydrator heats food at low temperatures, so it keeps more of the nutrients than an oven.
How to Make Squash Chips
Slice yellow squash or zucchini on a mandoline. Mix apple cider vinegar, olive oil, and salt. Mix with the sliced squash chips.
Lay chips on a Teflon lined dehydrator sheet. Dehydrate for 12 hours.
Other Healthy Vegan SnacksThese healthy dehydrated Salt and Vinegar Squash Chips are a great alternative to potato chips. Perfect for gardeners! Click To Tweet
Tips for Making Salt and Vinegar Squash Chips
- You can slice the squash chips 1/8″ – 1/4″. I preferred the 1/8″ chips over the thicker chips.
- Taste the apple cider vinegar mixture to check salt levels. (I oversalted on one occasion.)
- Dehydrate the squash at 110° to keep the nutrients.
- Serve with Vegan Ranch Dressing or your favorite dip.
Salt and Vinegar Squash Chips Recipe
These dehydrated squash chips are a healthy snack. Make this recipe with zucchini or yellow squash.
This Salt and Vinegar Squash Chips recipe was originally published on January 11, 2015. I’ve added new photos, more text, and a video.
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Here’s the dehydrator that I have. It’s perfect for making these chips as well as other raw recipes.
Salt and Vinegar Squash Chips
- 1 yellow squash or zucchini (2 cups)
- 2 teaspoons extra virgin olive oil
- 2 tablespoons raw apple cider vinegar
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.