These healthy Salt and Vinegar Dehydrated Zucchini Chips are a great low carb alternative to potato chips. Perfect for gardeners!
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.
These dehydrated vinegar zucchini chips are just one of the ways that I love to use my Excalibur dehydrator.
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.
❤️ Why You'll Love Them
- These veggie chips are a healthy snack.
- They are tangy and salty.
- They are simple and easy to make.
- 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
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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.
- 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.
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.
Salt and Vinegar Dehydrated Zucchini Chips
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.