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.
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 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
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 1/8 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.
Carol Cassara (@ccassara) says
October 5, 2015 at 8:27 amThis looks delicious and simple enough. Certainly far more healthy than what we would get in a package.
Willow Moon says
October 5, 2015 at 8:36 amMost definitely healthier! I love to make substitutions when recipes would normally use refined carbs.
Tami Villa - Hunterly Travels says
October 5, 2015 at 11:52 amThese look delicious! I wouldn’t have thought to use squash to make chips. What a healthy alternative!
Willow Moon says
October 5, 2015 at 11:57 amThey are healthy and taste great too. You won’t miss the potato, I swear!
Renee Nicole's Kitchen says
October 5, 2015 at 2:09 pmSquash is one of those vegetables I am still exploring. I’ll add this to the list of reasons to get a dehydrator – although I have no idea where I would store it!
Willow Moon says
October 5, 2015 at 3:57 pmYou might want to look into the round ones. I think they might take up less space than the rectangular ones. It all depends on how much you’re going to use it. You could always set your oven on a really low temp.
thisguycanuk says
October 5, 2015 at 3:13 pmthey look really nice! Will definitely have to give them a go. Plus always good to find another source of gluten free recipes! Will have to bookmark your blog 🙂
Paola says
October 5, 2015 at 3:34 pmOh my that sounds so easy and delicious, I must have a go at it!!!
Jenn says
October 6, 2015 at 11:08 amWhat a great idea! I never would have thought to make chips out of squash!
Cassy Bug says
July 20, 2016 at 10:29 amis there a way to do this without a dehydrator? because I do not own one and these sound delicious
Willow Moon says
July 20, 2016 at 4:15 pmThanks Cassy! You could bake them at a very low temp. and just make sure you keep an eye on them. I have not personally done it, but have heard other people make my crackers (which are also dehydrated) in the oven. The other thing I would say is that you may want to slice them on the thicker side. These are pretty thin and I would imagine would cook quickly when baking.
Janet says
June 24, 2018 at 12:59 pmI make these for my family so they have a healthy snack. They love them!
Willow Moon says
June 25, 2018 at 3:01 pmI’m so glad!