Q1: How do I make sure my zucchini chips come out crispy instead of soggy?

To get the crispiest chips, slice the zucchini as thin as possible using a mandolin and avoid overlapping slices on the tray. Cooking at a low temperature for a longer time helps remove moisture gradually, especially in the oven or dehydrator.

Q2: Can I use other types of vinegar instead of white balsamic?

Yes, you can substitute with apple cider vinegar or white wine vinegar. However, white balsamic adds a slightly sweet, mellow flavor that balances the saltiness well.

Q3: How should I store leftover zucchini chips to keep them crispy?

Let the chips cool completely, then store them in an airtight container lined with a paper towel. Avoid refrigerating them, as that will cause them to soften. Re-crisp in the oven or air fryer if needed.

Salt and Vinegar Zucchini Chips

Description

Crispy salt and vinegar zucchini chips are a healthy, low-carb snack made with just a few ingredients. They’re easy to prepare in the oven, air fryer, or dehydrator, and perfect for anyone looking for a guilt-free crunchy treat.

Ingredients

Scale

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

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Instructions

Wash and trim the zucchini, then slice it as thinly as possible using a mandolin or sharp knife.
In a small bowl, whisk together the oil and vinegar until well combined.
Place zucchini slices in a large bowl and toss with the oil and vinegar mixture to coat evenly.
Arrange the slices in a single layer on a parchment-lined baking sheet, dehydrator tray, or air fryer basket. Slight overlapping is okay.
Sprinkle coarse sea salt evenly over the slices.
For oven: Bake at 200°F (93°C) for 2–3 hours, flipping halfway through. For air fryer: Preheat to 250°F (120°C), cook for 10 minutes, flip, then cook another 10–15 minutes. For dehydrator: Dry at 135°F (57°C) for 8–14 hours depending on thickness.
Allow chips to cool completely before storing to retain crispness.

Notes

Use a mandolin for even, thin slices that crisp better.
Do not overcrowd trays—airflow helps chips dry properly.
Store in an airtight container with paper towel to absorb moisture.
White balsamic vinegar gives the best flavor but can be substituted with apple cider or white wine vinegar.

Prep Time: 15 minutes
Cook Time: 12 hours (dehydrator) or 2–3 hours (oven) or 25 minutes (air fryer)
Category: Snack
Method: Baking, Air Frying, Dehydrating
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 79
Sugar: 3g
Sodium: 1169mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg