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    Home » Recipes » Appetizers / Small Bites

    Modified: Oct 6, 2023 · Published: May 22, 2019 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Salt and Vinegar Dehydrated Zucchini Chips

    Jump to Recipe Pin Video

    These healthy Salt and Vinegar Dehydrated Zucchini Chips are a great low carb alternative to potato chips. Perfect for gardeners!

    Salt and Vinegar Dehydrated Zucchini Chips

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    ⭐️⭐️⭐️⭐️⭐️

    "The only thing my husband likes that I made from yellow squash! I added pepper to mine too. - Laurie Kay"

    These Salt and Vinegar Dehydrated Zucchini 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 a great way to use up a bunch of zucchini (courgettes) or yellow squash. I am not a gardener, but I have heard that zucchini and yellow squash can take over a garden during zucchini season.

    Other recipes to use up those extra zucchini and yellow squash are my Zucchini Tots recipe, Vegan Zucchini Lasagna Roll-Ups recipe, Stuffed Squash Boats, and Fried Squash recipe.

    These dehydrated vinegar zucchini chips are just one of the ways that I love to use my Excalibur dehydrator.

    I have made quite a few dehydrated food recipes including these easy recipes: Apple Walnut Balls, Everything Bagel Flax Crackers, and Cherry Banana Fruit Roll-Ups to name a few.

    A food dehydrator heats food at low temperatures, so it keeps more of the nutrients than an oven. The best part is that it's a set-it-and-forget-it recipe, and the zucchini chips won't burn or cook unevenly like an oven, even at the lowest setting.

    Jump to:
    • ❤️ Why You'll Love Them
    • 🧾 Ingredients
    • 📖 Variations / Additions
    • 🔪 Instructions
    • 💭 Tips
    • 👩🏻‍🍳 Recipe FAQs
    • Other Healthy Snacks
    • 🎥  Video
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love Them

    • These veggie chips are a healthy snack.
    • They are tangy and salty.
    • They are simple and easy to make.

    🧾 Ingredients

    Ingredients with labels.
    • Fresh zucchini or yellow squash: You can use raw squash or raw zucchini for this recipe. Medium-sized zucchini and squash work best.
    • Apple cider vinegar: Adds the tangy vinegar flavor. You could also use rice vinegar, red wine vinegar, or sherry vinegar.
    • Extra virgin olive oil: You could also use regular olive oil.
    • Salt: Enhances flavors. I used sea salt.

    This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    📖 Variations / Additions

    Some other great options for a second batch are:

    • Vegan parmesan cheese
    • Garlic powder
    • Onion powder
    • BBQ Seasoning
    • Chili powder
    • Black pepper
    • Other spices

    5 Secrets to Vegan Cooking

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    🔪 Instructions

    Squash being sliced on a mandoline.

    Step 1: Slice zucchini or yellow squash on a mandoline slicer ⅛" - ¼" thick. You could also thinly slice them with a sharp knife.

    Zucchini and yellow squash in a bowl with marinade, then on a dehydrator sheet.

    Step 2: In a medium bowl, mix apple cider vinegar, olive oil, and salt. Toss with the sliced squash and zucchini slices.

    Step 3: After tossing, lay slices in a single layer on parchment paper or Teflon lined dehydrator trays. Dehydrate for 12 hours at 110° F or until desired crispness.

    Salt and Vinegar Dehydrated Squash Chip in hand.

    💭 Tips

    • You can slice the squash and zucchini chips ⅛" - ¼". I preferred the ⅛" thin slices over the thicker sliced zucchini.
    • Taste the apple cider vinegar mixture to check salt levels. (I over-salted on one occasion.)
    • For best results, dehydrate the squash at 110° to keep the nutrients. The amount of time will vary depending on the thickness of the squash slices.
    • Serve homemade zucchini chips with Vegan Ranch Dressing or your favorite dip.
    Bowl of Salt and Vinegar Dehydrated Squash Chips.

    👩🏻‍🍳 Recipe FAQs

    Does zucchini dehydrate well?

    Zucchini dehydrates really well in a dehydrator, leaving you with crispy chips.

    How thick to cut zucchini for dehydrating?

    For zucchini chips, I prefer slicing zucchini ⅛" thick. You can also slice them ¼" thick.

    How long do squash chips last?

    These dehydrator zucchini chips will last about a week in an airtight container at room temperature in the pantry.

    Other Healthy Snacks

    • Zucchini Tots
      Zucchini Tots
    • Sriracha Baked Jicama Fries
      Sriracha Baked Jicama Fries
    • Ranch Kale Chips
      Ranch Kale Chips
    • Crispy Nacho Roasted Chickpeas
      Crispy Nacho Roasted Chickpeas

    🎥  Video

    If you tried this Salt and Vinegar Dehydrated Zucchini Chips Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    I originally posted this recipe on January 11, 2015. I've added new photos, more text, and a video.

    📋 Recipe

    Bowl of Salt and Vinegar Dehydrated Squash Chips.
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    4.74 from 15 votes

    Salt and Vinegar Dehydrated Zucchini Chips

    These healthy dehydrated Salt and Vinegar Dehydrated Zucchini Chips are a great alternative to potato chips. Perfect for gardeners!
    Course Snack
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    dehydrate 12 hours hours
    Total Time 5 minutes minutes
    Servings 8
    Calories 13kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • Dehydrator
    • Teflon dehydrator sheets
    • Mandoline

    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 a 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 a Teflon sheet lined dehydrator tray.
    • Dehydrate at 110°F for 12 hours or until crispy.

    Notes

    You can slice the squash and zucchini chips ⅛" - ¼". I preferred the ⅛" chips over the thicker chips. If you don't have a mandoline, you could slice the squash really thin with a sharp knife.
    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.
    These zucchini chips will last a week in an airtight container in the pantry at room temperature. (I've had them last much longer, but they'll be the freshest at about a week).

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    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.

    More Easy Vegan Appetizers

    • Chocolate Coconut Energy Balls on a plate.
      Chocolate Coconut Energy Balls
    • Maple Chipotle Roasted Chickpeas on parchment paper.
      Maple Chipotle Roasted Chickpeas
    • Vegan Stuffed Mushrooms on a plate.
      Vegan Stuffed Mushrooms with Tofu Ricotta
    • Turmeric Energy Balls on parchment paper with turmeric and sliced coconut.
      Easy No-Bake Turmeric Energy Balls

    Reader Interactions

    Comments

      4.74 from 15 votes (11 ratings without comment)

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      Recipe Rating




    1. Eunice says

      December 01, 2024 at 6:08 pm

      Can I use regular vinegar?

      Reply
      • Willow Moon says

        December 02, 2024 at 3:42 pm

        You could try it. I haven't so I don't know how they would taste.

        Reply
    2. Julie Graves says

      August 12, 2023 at 7:31 am

      Can parchment paper be used on the dehydrator tray instead of using a Teflon dehydrator tray?

      Reply
      • Willow Moon says

        August 12, 2023 at 9:23 am

        What a great question, I never thought to use parchment paper! Yes, that would work as well.

        Reply
    « Older Comments

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