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
These 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 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.
Salt and Vinegar Squash Chips
Ingredients
- 1 yellow squash or zucchini (2 cups)
- 2 teaspoons extra virgin olive oil
- 2 tablespoons raw apple cider vinegar
- salt
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
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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SandyKay says
I made these last night using a mixture of yellow squash and black beauty zucchini. I used apple cider and white vinegar. I thought they were very good as is, but I wanted to spice it up a bit so after I took them out of the dehydrator, I tossed them with a mixture of sugar/cayenne pepper/smoked paprika. DELICIOUS!!!! Like a smoky barbecue potato chip!
Willow Moon says
What a great addition! I'll have to try that!
Kelly C says
Can these be stored and if so how and for how long?
Willow Moon says
If you store them in an airtight container, they should last a long time. I’ve eaten them weeks later and they still tasted great.
Paula Nichols says
Can you bake these in the oven? If so what temperature and for how long?
Willow Moon says
I’ve never baked them, but I would try a low temperature, like 225 degrees at 1 1/2 to 2 hours. Make sure to check on them every so often.