These healthy Salt and Vinegar Dehydrated Zucchini Chips are a great low carb alternative to potato chips. Perfect for gardeners!
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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.
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❤️ 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
- 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.
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
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🔪 Instructions
Step 1: Slice zucchini or yellow squash on a mandoline slicer ⅛" - ¼" thick. You could also thinly slice them with a sharp knife.
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.
💭 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.
👩🏻🍳 Recipe FAQs
Zucchini dehydrates really well in a dehydrator, leaving you with crispy chips.
For zucchini chips, I prefer slicing zucchini ⅛" thick. You can also slice them ¼" thick.
These dehydrator zucchini chips will last about a week in an airtight container at room temperature in the pantry.
Other Healthy Snacks
🎥 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
Salt and Vinegar Dehydrated Zucchini 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 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
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Eunice says
Can I use regular vinegar?
Willow Moon says
You could try it. I haven't so I don't know how they would taste.
Julie Graves says
Can parchment paper be used on the dehydrator tray instead of using a Teflon dehydrator tray?
Willow Moon says
What a great question, I never thought to use parchment paper! Yes, that would work as well.