Salt and Vinegar Zucchini Chips

There’s something comforting about the rhythm of holiday traditions—cooking for loved ones, laughing over dinner, and watching a classic New Year’s Eve countdown in pajamas. In our family, after the whirlwind of holiday baking and gift wrapping, what we crave is simplicity. That’s when I discovered this crispy salt and vinegar zucchini chips recipe—light, addictively crunchy, and healthy enough to enjoy without a second thought.

These Salt and Vinegar Zucchini Chips became a family favorite not because they’re trendy or complicated, but because they’re everything you want in a snack: quick, satisfying, and guilt-free. If you’re new to cooking, this Salt and Vinegar Zucchini Chips recipe is a perfect starting point. It’s an easy sheet pan dinner side, a healthy snack, or a fun addition to your party table—and it might just become your go-to for quick and healthy meals.

Why This Recipe is Special

Salt and Vinegar Zucchini Chips aren’t just a creative way to use up garden vegetables—they’re a game-changer in the world of healthy snacking. What makes this version stand out is the bold salt and vinegar flavor, achieved with just a few basic ingredients and three flexible cooking methods: oven, air fryer, or dehydrator.

This recipe is especially appealing for beginner cooks because it requires minimal tools and prep, offers multiple cooking options depending on your kitchen setup, and delivers that crisp texture we all crave in a snack—without deep frying or complicated steps. Plus, it’s low-carb, gluten-free, and keto-friendly, making it ideal for a variety of dietary needs.

Ingredients and Preparation

Zucchini
The star of the dish. Zucchini offers a neutral base with a soft texture that crisps beautifully when sliced thin. It’s low in calories, high in hydration, and rich in vitamin C and potassium.

Olive Oil or Avocado Oil
These healthy fats are essential for helping the chips crisp up and carry the vinegar flavor. Olive oil offers a more robust, peppery flavor, while avocado oil is lighter and milder—choose based on your preference or what’s in your pantry.

White Balsamic Vinegar
This provides the signature tang. It’s slightly sweeter and less abrasive than traditional white vinegar, making it perfect for mellowing the natural bitterness of zucchini.

Coarse Sea Salt
It elevates the flavor and enhances the crunch. The coarse texture helps draw out moisture from the zucchini during cooking, leading to crispier chips.

Ingredient Substitutions

• Swap zucchini for yellow squash for a slightly sweeter chip.
• Try apple cider vinegar for a sharper tang.
• Use coconut oil for a tropical twist (though it will alter the flavor slightly).
• If you prefer less salt, use a sprinkle of garlic or onion powder for a different layer of flavor.

Step-by-Step Instructions

Step 1 Start by washing the zucchini and trimming off the ends. Use a mandolin slicer or a sharp knife to cut the zucchini into ultra-thin rounds—thinner slices lead to crispier chips. If the slices are too thick, they may turn out chewy instead of crisp.

Step 2 In a small bowl, whisk together your oil and white balsamic vinegar until combined. Place the zucchini slices in a large bowl and drizzle the mixture over them. Gently toss to coat every slice evenly—this helps the flavor stick and promotes even cooking.

Step 3 Lay the slices on a parchment-lined sheet pan, air fryer basket, or dehydrator tray. It’s okay if they slightly overlap, but avoid stacking to ensure crispness. Sprinkle sea salt over the top.

Step 4 Choose your cooking method:

• Oven: Bake at 200°F (93°C) for 2–3 hours, flipping halfway through. Chips should be golden and slightly curled.
• Air Fryer: Preheat to 250°F (120°C), air fry for 10 minutes, flip, then cook another 10–15 minutes.
• Dehydrator: Set to 135°F (57°C) and dry for 8–14 hours depending on slice thickness.

Step 5 Once the chips are crisp and golden, let them cool fully on the tray. This ensures they stay crunchy. Store in an airtight container once completely cooled.

Beginner Tips and Notes

• Too soggy? You may have cut the slices too thick or overcrowded the tray. Aim for slices that are almost translucent when raw.
• Browning too quickly? Lower the oven temperature or reduce cooking time in the air fryer.
• Don’t have a mandolin? Use a vegetable peeler or sharp knife and slice carefully—aim for uniform thickness for even cooking.
• Prep like a pro: Make a large batch of zucchini slices and store them raw, then cook fresh batches throughout the week for perfectly crisp chips every time.
• No parchment? Use a silicone baking mat to prevent sticking.

Serving Suggestions

These Salt and Vinegar Zucchini Chips are excellent on their own, but pair wonderfully with:

• A light Greek yogurt dip mixed with dill and lemon zest.
• As a crunchy side to a lemon herb chicken recipe for a complete easy sheet pan dinner.
• Crumbled over salads as a low-carb crouton alternative.

For storage, keep them in an airtight container lined with paper towels. Avoid the fridge—they’ll get soft. If they do lose crispness, reheat in the oven or air fryer for a few minutes.

Conclusion

These crispy Salt and Vinegar Zucchini Chips are more than a snack—they’re an experience. Perfect for beginners, adaptable to your tools and tastes, and a brilliant way to enjoy quick and healthy meals. Whether you’re cooking solo or with your kids, these chips offer a rewarding, foolproof path to deliciousness.

Have you tried making them? Did you use an oven, dehydrator, or air fryer? I’d love to hear how yours turned out—share your experience in the comments below and inspire other new cooks to give this easy recipe a try!

FAQ About Salt and Vinegar Zucchini Chips

More Relevant Recipes

• Crispy Baked Zucchini Chips
• Chicken Zucchini Stir Fry
• Sausage and Veggies Skillet with Bell Peppers, Zucchini, and Corn

Print