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Salt and Vinegar Squash Chips

Salt and Vinegar Squash Chips

These healthy dehydrated Salt and Vinegar Squash Chips are a great alternative to potato chips. Perfect for gardeners! to recipe card.
Course Snack
Cuisine vegan, gluten free
Keyword dehydrated zucchini chips, squash chips
Prep Time 5 minutes
dehydrate 12 hours
Total Time 5 minutes
Servings 8
Calories 13kcal


  • 1 yellow squash or zucchini (2 cups)
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons raw apple cider vinegar
  • salt


  • Slice squash on 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 Teflon sheets lined dehydrator trays.
  • Dehydrate at 110° for 12 hours or until crispy.



Calories: 13kcal | Carbohydrates: 0g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 63mg | Fiber: 0g | Sugar: 0g | Vitamin A: 50IU | Vitamin C: 4.4mg | Calcium: 4mg | Iron: 0.1mg