If you’re looking for a snack that’s both crunchy and tangy, then you’re in for a treat with these Salt and Vinegar Zucchini Chips! This recipe is a family favorite that brings together the fresh taste of zucchini with a delightful zing from vinegar. Whether it’s a busy weeknight or a gathering with friends, these chips are always a hit. Plus, they make for an excellent healthy alternative to traditional chips!

What I love most about these Salt and Vinegar Zucchini Chips is how simple they are to whip up. With just a few ingredients and minimal prep time, you can create a delicious snack that everyone will enjoy!

Why You’ll Love This Recipe

Easy to Make: With only four ingredients, you’ll be snacking in no time!
Healthy Crunch: These chips are baked until crispy, making them a guilt-free option for your cravings.
Family-Friendly: Kids love the tangy flavor, making it perfect for lunchboxes or after-school snacks.
Make-Ahead Convenience: Prepare a batch and have them ready for the week—perfect for meal prep!
Versatile Flavor: Enjoy them on their own or serve them with dips and spreads for extra fun!

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that you might already have in your kitchen. Let’s gather everything we need to make these tasty Salt and Vinegar Zucchini Chips!

For the Chips

8 ounces zucchini (thinly sliced, about 2 medium, stems removed)
2 tablespoons extra virgin olive oil (or avocado oil)
2 tablespoons white balsamic vinegar
2 teaspoons coarse sea salt

Variations

One of the best things about these Salt and Vinegar Zucchini Chips is how flexible they are! Feel free to get creative with some fun variations:

Add Some Spice: Sprinkle in some red pepper flakes to give your chips a little kick!
Experiment with Vinegars: Try using apple cider vinegar or even flavored vinegars for different tastes.
Herb It Up: Toss in dried herbs like oregano or thyme before dehydrating for an herbal twist.
Dabble in Seasoning: Consider adding garlic powder or onion powder for extra flavor depth.

How to Make Salt and Vinegar Zucchini Chips

Step 1: Slice the Zucchini

Using a mandolin or sharp knife, slice your zucchini as thin as possible. Thin slices help achieve that nice crunch we all love in chips. Evenness is key here; it ensures they cook uniformly.

Step 2: Whisk Together Oil and Vinegar

In a small bowl, whisk together the extra virgin olive oil and white balsamic vinegar until well combined. This mixture not only adds flavor but also helps the salt stick to the zucchini slices.

Step 3: Toss Zucchini Slices

Place the sliced zucchini into a large bowl and pour over your oil and vinegar mix. Toss gently but thoroughly so each slice gets coated evenly. This step infuses those fantastic flavors right into your chips!

Step 4: Dehydrate the Zucchini

Arrange the zucchini slices in even layers on your dehydrator trays. It’s important not to overcrowd them; this allows air circulation for even cooking. Once they’re laid out nicely, sprinkle generously with coarse sea salt.

Now you’re ready to dehydrate! Just let those zucchini chips work their magic while you relax knowing that soon you’ll have a delicious snack waiting for you.

Pro Tips for Making Salt and Vinegar Zucchini Chips

Making the perfect Salt and Vinegar Zucchini Chips is all about technique and a little bit of love! Here are some pro tips to ensure your chips turn out crispy and flavorful.

Use a mandolin for uniform slices: Consistency in thickness is key to even cooking. A mandolin slicer ensures that every chip gets the same treatment, resulting in perfectly crispy results.
Don’t skip the pre-soak: If you have time, soak the zucchini slices in salted water for about 30 minutes before drying them off. This step draws out excess moisture, which helps them crisp up nicely in the dehydrator.
Adjust salt according to taste: While the recipe calls for coarse sea salt, feel free to adjust it based on your preference. Remember, you can always add more salt later, but it’s hard to take it away!
Experiment with flavored vinegars: While white balsamic vinegar is delicious, you might want to try apple cider or rice vinegar for a unique twist. Each vinegar brings its own flavor profile that can enhance your chips.
Store correctly for maximum crispiness: Once your chips are ready, store them in an airtight container at room temperature. This keeps them crunchy for as long as possible; just be sure they’re completely cool before sealing!

How to Serve Salt and Vinegar Zucchini Chips

These delightful zucchini chips not only make a fantastic snack but can also serve as a crunchy side at dinner. Let’s explore some fun ways to present this dish!

Garnishes

Fresh herbs: Chopped parsley or dill can add a fresh touch that enhances the overall flavor experience.
Lemon zest: A sprinkle of lemon zest adds brightness and an extra layer of zing that complements the vinegar beautifully.

Side Dishes

Creamy avocado dip: This rich and creamy dip pairs wonderfully with the tanginess of the chips, offering a smooth contrast.
Quinoa salad: A refreshing quinoa salad loaded with veggies is a great way to balance out these crispy treats while keeping things light.
Roasted vegetable platter: Colorful roasted vegetables not only look beautiful but also provide a variety of textures and flavors that go perfectly with your zucchini chips.
Hummus platter: Serve alongside homemade or store-bought hummus for a nutritious addition that enhances the snacking experience.

Now you’re ready to enjoy your Salt and Vinegar Zucchini Chips! Whether you savor them solo or share with friends, these chips are sure to be a hit!

Make Ahead and Storage

This Salt and Vinegar Zucchini Chips recipe is perfect for meal prep! You can easily whip up a batch in advance, making it a great snack to have on hand throughout the week.

Storing Leftovers

Allow the zucchini chips to cool completely before storing.
Place them in an airtight container to maintain crispness.
Store in a cool, dry place or in the refrigerator for up to a week.

Freezing

While these chips are best enjoyed fresh, you can freeze them if needed.
Lay the cooled chips flat on a baking sheet to freeze individually.
Once frozen, transfer them to a freezer-safe bag, removing as much air as possible.
They can be stored in the freezer for up to two months.

Reheating

Preheat your oven to 350°F (175°C).
Spread out the frozen chips on a baking sheet.
Bake for about 10-15 minutes until they’re warm and crispy again.

FAQs

Have questions about making Salt and Vinegar Zucchini Chips? Here are some answers!

Can I make Salt and Vinegar Zucchini Chips without a dehydrator?

Absolutely! You can bake them in an oven. Just spread them on a baking sheet and bake at a low temperature (around 200°F or 95°C) until they are crispy.

What’s the best way to season Salt and Vinegar Zucchini Chips?

While sea salt enhances their flavor beautifully, you can also experiment with other seasonings like garlic powder, onion powder, or even nutritional yeast for added flavor!

How long do Salt and Vinegar Zucchini Chips last?

When stored properly in an airtight container, they can last up to a week. For the best taste and texture, enjoy them fresh!

Final Thoughts

I hope you find joy in making these delightful Salt and Vinegar Zucchini Chips! They’re not only easy to prepare but also offer a deliciously crunchy snack that’s perfect for any occasion. Give this recipe a try, and let yourself enjoy each zesty bite. Happy cooking!