Salt and Vinegar Zucchini Chips Recipe

If you crave the irresistible tang and crunch of your favorite snack, but with a healthy homemade twist, you’re going to fall in love with Salt and Vinegar Zucchini Chips. Baked, air-fried, or dehydrated to sheer perfection, these chips are light as a feather yet boldly flavored with every salty, zingy bite. They make an ideal snack for movie nights, healthy lunches, or sharing with friends—you’ll be amazed at how quickly a batch disappears!

Ingredients You’ll Need

One of the best things about Salt and Vinegar Zucchini Chips is how effortlessly you can bring them together with just a handful of pantry staples. Each ingredient plays a starring role, adding a burst of flavor, a textural element, or just the right balance of savoriness and tartness.

• Zucchini: Choose small to medium zucchini for firmer chips; slice them extra thin for maximum crunch and even drying.
• Extra Virgin Olive Oil or Avocado Oil: This coats each slice, giving a touch of richness and helping the seasonings stick.
• White Balsamic Vinegar: Infuses the chips with a tangy punch and subtle sweetness, setting off the salty notes just right.
• Coarse Sea Salt: Adds that classic bite you expect in every good salt and vinegar snack, while drawing out moisture for better crisping.

How to Make Salt and Vinegar Zucchini Chips

Step 1: Slice the Zucchini Thinly

The thinnest you can slice your zucchini, the crispier your Salt and Vinegar Zucchini Chips will become! Use a mandolin if you have one (watch those fingers!) or a sharp knife and a steady hand—it’s totally worth the effort. You’re aiming for slices about 1/8-inch thick or thinner for the ultimate light, shattery crunch.

Step 2: Toss in Oil and Vinegar

Whisk together your oil and white balsamic vinegar until the mixture looks silky. Pour it over the zucchini slices in a large bowl and toss until every slice glistens with that tangy blend. This step ensures every bite packs a punch and helps lock in that signature salt and vinegar flavor.

Step 3: Arrange the Zucchini Slices

For a dehydrator, lay your slices out in an even layer so they don’t overlap. The same goes for the oven or air fryer—spread them out as much as you can so air can circulate around each piece. This prevents sogginess and sets you up for snacking success.

Step 4: Sprinkle With Coarse Sea Salt

Right before cooking, give your zucchini slices a generous sprinkle of coarse sea salt. The salt helps draw out moisture and amps up that irresistible tang. Don’t be shy—you want that salty pop in every chip.

Step 5: Choose Your Cooking Method

Ready for some versatility? You can make these Salt and Vinegar Zucchini Chips three ways:

• Dehydrator: Set to 135 degrees F and cook for 8–14 hours, depending on thickness. They’ll turn dry and crisp, just like classic chips.
• Oven: Bake at 200 degrees F on a parchment-lined baking sheet for 2–3 hours, rotating the trays about halfway through. This method gives you beautiful, golden chips with minimal fuss.
• Air Fryer: Preheat to 250 degrees F, arrange the chips in a single layer (might need 2 batches), and air fry for 10 minutes. Flip and continue for another 10–15 minutes until perfectly crisp.

How to Serve Salt and Vinegar Zucchini Chips

Garnishes

A quick scatter of fresh chopped parsley or dill brings a lovely hit of color and a subtle herby freshness to your Salt and Vinegar Zucchini Chips. You can also finish with a dusting of smoked paprika or a squeeze of lemon for an extra-layered snack experience.

Side Dishes

These chips are crunchy and tangy enough to hold up on their own, but they’re also delicious alongside sandwiches, wraps, or a main salad. Try pairing them with a creamy dip or even as a healthier substitute for standard potato chips at your next barbecue.

Creative Ways to Present

Heap the Salt and Vinegar Zucchini Chips in a rustic bowl for a casual snack table or pile them high in a small paper bag for that playful, street food vibe. Arrange them as a crunchy topping over grain bowls, or use them to scoop up hummus and spreads for a crowd-pleasing appetizer.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, place your chips in an airtight container or resealable bag to preserve their crunch. They’ll stay fresh and crisp for up to 3 days at room temperature—if you don’t eat them all first!

Freezing

While Salt and Vinegar Zucchini Chips are at their best freshly made, you can freeze leftovers by layering them with parchment paper in a freezer-safe container. Just know that they might lose a bit of their crunch after thawing, but a quick re-crisp in the oven will revive them beautifully.

Reheating

If your chips soften during storage, spread them on a baking sheet and warm at 250 degrees F for 5 to 10 minutes. This brings back their signature crisp texture without overcooking or burning.

FAQs

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

Absolutely! The oven and air fryer methods outlined above work just as well, delivering crisp, tangy chips with minimal special equipment.

Do I have to peel the zucchini first?

No need! Leaving the skin on gives your Salt and Vinegar Zucchini Chips a punch of color and helps them hold together during cooking. Just give your zucchini a quick wash and you’re all set.

Can I use a different type of vinegar?

Sure! While white balsamic vinegar gives a mild, slightly sweet tang, you can experiment with apple cider vinegar or classic white vinegar for a bolder, sharper flavor profile.

Why aren’t my chips crispy?

If your zucchini slices aren’t thin enough or if the chips are crowded during cooking, they may steam instead of crisp. Make sure to slice them as thin as possible and arrange them in a single layer for best results.

How do I keep the Salt and Vinegar Zucchini Chips crisp after making them?

Let the chips cool completely before sealing them in an airtight container. A small packet of food-safe desiccant (found online) can help keep excess moisture at bay for longer-lasting crunch!

Final Thoughts

With their zippy flavor and addictively crisp texture, these Salt and Vinegar Zucchini Chips are about to become your new favorite snack. Invite some friends over, or simply treat yourself—you won’t believe how quickly this healthier, homemade version outshines any store-bought chip. Happy crunching!

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