Salt and Vinegar Squash Chips

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.

These dehydrated chips are just one of the ways that I love to use my dehydrator. I have also made Apple Walnut Balls, Everything Bagel Flax Crackers, and Cherry Banana Fruit Roll-Ups to name a few.

A dehydrator heats food at low temperatures, so it keeps more of the nutrients than an oven.

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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 Snacks

• Broccoli Tots
• Sriracha Roasted Chickpeas
• Baked Tofu Fries
• Baked Eggplant Fries

Tips for Making Salt and Vinegar Squash Chips

• You can slice the squash chips ⅛" - ¼". I preferred the ⅛" chips over the thicker chips.
• Taste the apple cider vinegar mixture to check salt levels. (I over-salted 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.

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4.75 from 4 votes

Salt and Vinegar Squash Chips

These healthy dehydrated Salt and Vinegar Squash Chips are a great alternative to potato chips. Perfect for gardeners! to recipe card.

Course Snack

Cuisine vegan, gluten free

Keyword dehydrated zucchini chips, squash chips

Prep Time 5 minutes

dehydrate 12 hours

Total Time 5 minutes

Servings 8

Calories 13kcal

Author Willow Moon

Ingredients

• 1 yellow squash or zucchini (2 cups)
• 2 teaspoons extra virgin olive oil
• 2 tablespoons raw apple cider vinegar
• salt

US Customary - Metric

Instructions

• Slice squash on mandoline at ⅛ setting (or, if you want thicker chips, a higher setting).
• Mix olive oil, vinegar, and salt. Pour over squash and mix around to coat.
• Place squash slices on Teflon sheets lined dehydrator trays.
• Dehydrate at 110° for 12 hours or until crispy.

Nutrition

Calories: 13kcal | Carbohydrates: 0g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 63mg | Fiber: 0g | Sugar: 0g | Vitamin A: 50IU | Vitamin C: 4.4mg | Calcium: 4mg | Iron: 0.1mg

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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