These healthy Salt and Vinegar Dehydrated Zucchini Chips are a great low carb alternative to potato chips. Perfect for gardeners!
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
⭐️⭐️⭐️⭐️⭐️
"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
- 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.
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
Free 5 Part Email Series to Elevate Your Vegan Cooking
We respect your privacy. Unsubscribe at any time.
🔪 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
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Tanya says
I made it and it was nice. But I used just 1 Tbsp of vinegar instead of 2 and next time will use even a little bit less. Thank you for this recipe 🙏🏻
Willow Moon says
Thanks Tanya!
Ashton says
Are these crispy or chewy?
Willow Moon says
They are more on the crispy side.
Janet says
I make these for my family so they have a healthy snack. They love them!
Willow Moon says
I'm so glad!
Cassy Bug says
is there a way to do this without a dehydrator? because I do not own one and these sound delicious
Willow Moon says
Thanks 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.
Jenn says
What a great idea! I never would have thought to make chips out of squash!
Paola says
Oh my that sounds so easy and delicious, I must have a go at it!!!
thisguycanuk says
they 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 🙂
Renee Nicole's Kitchen says
Squash 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
You 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.
Tami Villa - Hunterly Travels says
These look delicious! I wouldn't have thought to use squash to make chips. What a healthy alternative!
Willow Moon says
They are healthy and taste great too. You won't miss the potato, I swear!
Carol Cassara (@ccassara) says
This looks delicious and simple enough. Certainly far more healthy than what we would get in a package.
Willow Moon says
Most definitely healthier! I love to make substitutions when recipes would normally use refined carbs.