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.
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.
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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🔪 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
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
joyce holloway says
have you ever tried this without oil?
Willow Moon says
No, but it should work!
Amy says
This looks like a great recipe to try! My hubby's not crazy about summer squash, so I'm hoping that he'll like these. Question: have you ever made dehydrated foods with nutritional yeast? Seems like it may add a lot of nutrients, and a lot of flavor.
Willow Moon says
I think I have in the past, yes. I love nutritional yeast. It would be a great addition to squash chips!
April says
How much salt do you use?
Willow Moon says
I add it to taste. I know many people who cannot have too much salt in their diet, so I leave it up to you and your tastebuds. For this recipe I suggest mixing a small amount with the apple cider vinegar and olive oil and add more gradually until you get the amount that tastes good to you.
JDH says
Mine have now been in the Excalibur dehydrator on 110 for almost 24 hours. They are still not crunchy. Sliced extremely thin. I am leaving them on for another 12, but do they ever get "crunchy" and dried, or are they leathery? They taste great, just not the consistency I was hoping for.
Willow Moon says
Yes they get crunchy. My mandoline has a dial that shows the thickness. If yours are thicker than 1/8"-1/4" they'll take longer.
Laurie Kay Johnson says
The only thing my husband likes that I made from yellow squash! I added pepper to mine too.
Lauren says
If I don’t have a dehydrator, can I use an air fryer?
Willow Moon says
I don’t have an air fryer so I’m not sure, but from what I’ve read I would think so. Try a low temperature to cook evenly without burning.
Don says
I don't have any apple cider vinegar can I use regular vinegar instead?
Willow Moon says
You could, or you might want to try lemon juice. Apple cider vinegar has a fruity taste, which you won’t get from regular vinegar.
Paula Nichols says
Can you bake these in the oven? If so what temperature and for how long?
Willow Moon says
I’ve never baked them, but I would try a low temperature, like 225 degrees at 1 1/2 to 2 hours. Make sure to check on them every so often.
Kelly C says
Can these be stored and if so how and for how long?
Willow Moon says
If you store them in an airtight container, they should last a long time. I’ve eaten them weeks later and they still tasted great.
Jdh says
Do they stay crunchy?
Willow Moon says
I keep them in an airtight container and they are still crunchy a few weeks later.
SandyKay says
I made these last night using a mixture of yellow squash and black beauty zucchini. I used apple cider and white vinegar. I thought they were very good as is, but I wanted to spice it up a bit so after I took them out of the dehydrator, I tossed them with a mixture of sugar/cayenne pepper/smoked paprika. DELICIOUS!!!! Like a smoky barbecue potato chip!
Willow Moon says
What a great addition! I'll have to try that!