These Easy Crispy Salt and Vinegar Zucchini Chips are only 40 calories per serving, gluten free, grain free and low carb too!
Zucchini Chips
A Guilt Free Chip you can make in no time at all! When Zucchini is in season this is the best way to use them up if they are overflowing in your garden! I published this recipe De.29th 2014 and decided to update it today with a video to share again!
Christmas is over and New Year’s Eve is upon us. As a mom of 3, going out to a New Year’s Eve party hasn’t happened in years!
I’m not proud of this fact, I wish it were different sometimes, but it is what it is.
We are party poopers. In recent years the hubby hasn’t even made it up to midnight lol!
The last time the hubby and I went out for a night on the town was when I was pregnant with my first born who is going to be 15 in May! That tells you though we much prefer to be home with our family anyway. We could probably get a babysitter but like I said, we prefer home with our kids to going out to a party.
A few friends in recent years who have children as well have had an annual party and you bring the kids. It’s a great idea if you don’t mind driving after midnight with cranky, tried kids in the car.
I will pass on that thank you. 🙂
But what I won’t pass on is the opportunity to celebrate the incoming New Year with the ones I love and with awesome, stress free food. After the holiday baking, gift buying and wrapping I’m all set with involved recipes that require too much of my time.
I want easy. I want yummy. I want to relax with my family rather than be in the kitchen.
This recipe is a perfect home run for me. I love picky finger foods for New Year’s Eve. Just something about watching the Dick Clark or I guess I should say now the Ryan Seacrest New Year’s Eve Countdown and enjoying light bites in front of the TV.
You can make this recipe in the oven if you don’t have a dehydrator.
Veggie Chips
The key to making a real good chip out of zucchini is all in how you slice it. Use a mandolin or food processor to get the slices as thin as possible. Toss with my other ingredients and you’ll be in denial how fantastic these are!
What’s even better????? Knowing that one serving is just 40 calories!!!
Enjoy the New Year’s bash at home or at a party and bring these! Everyone will want them so you might want to make double! You know where I will be…..home in my pj’s enjoying a serving or two or these healthy chips!
Other Appetizers you might enjoy:
- Mayo Free Spinach Dip with veggie Kabobs
- Spicy Mediterranean Feta Dip
- Mediterranean Roasted Eggplant Dip
- Bacon Spinach Stuffed Mushrooms
- Homemade Ranch Zucchini Chips!
- Sour Cream & Onion Cucumber Chips!
- Homemade White Cheddar Cucumber Chips
Some notes on the recipe:
- You can use any oil you prefer. I’ve made this with olive oil, avocado oil and sunflower oil. The sunflower oil seems to have a very mild flavor so I feel it works better than the other two so you can really taste the vinegar.
- You can use a mandolin to slice or just slice thin with a knife. You will get more slices using the mandolin but either thick or thin they are both equally delicious.
- I’ve not swapped the vinegar for any other as I feel the White Balsamic is the best choice in this recipe, it’s light and slightly sweet.
- This is the dehydrator I use.
- I first published this recipe Dec.29th of 2014 and updated it with a video to re-share to all who may have never seen this awesome chip!
Enjoy!
Salt & Vinegar Zucchini Chips
Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox!
If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates.
Salt and Vinegar Zucchini Chips
Ingredients
- 4 cups thinly sliced zucchini about 2-3 medium
- 2 tablespoons extra virgin olive oil avocado oil or sunflower oil
- 2 tablespoons white balsamic vinegar
- 2 teaspoons coarse sea salt
Instructions
-
Use a mandolin or slice zucchini as thin as possible.
-
In a small bowl whisk olive oil and vinegar together.
-
Place zucchini in a large bowl and toss with oil and vinegar.
-
Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.
-
Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary, anywhere from 8-14 hours. My temperature setting was 135 degrees F.
-
To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200 degrees F for 2-3 hours. Rotate half way during cooking time.
-
Store chips in an airtight container.
I would need more than one serving of these. They look incredible!
Oh I will be making these! great snack idea!!
I actually like staying in on New Year’s Eve, too – keeps us away from the crazies! I love these veggie chips…and my salt & vinegar-lovin’ daughter will be stoked when I make a batch. 🙂
What a tasty snack idea! Love this!
My favorite potato chip in a zucchini form! Yes please!
Salt and vinegar are my favorite types of chips and I absolutely love the idea of using those flavors with zucchini chips!
I purchased a dehydrator this past summer… Nothing I fix turns out right… Tried dehydrating pears and put them in mason jars… They fermented… What am I doing wrong ??
It sounds like you aren’t drying them enough. You could put them in the freezer…
You’re not getting enough moisture out of the pears. I also turn the pears once. They should look a it leathery when you tear one in half. These are my favorite
Ooh I like the crinkly briny zucchini chips and I need to get me a dehydrator STAT! Happy New Year.
I love that you can make these chips in the oven if you don’t have a dehydrator. I don’t have a dehydrator but I’m thinking it would be something fun to have. These chips sound delicious. Love the salt and vinegar aspect. I’ll bet they have tons of flavor! Happy New Year!
old post but how do you make these in the oven?!
I would do it very low temp maybe 200 degrees F. Keep checking them and maybe 6 hours.
How do you store them once they are done and how long do they keep?
Article said bake at 200 degrees for 2-3 hours. Remember that depends on how thick you slice them.
Mine burned in the oven after 20 minutes at 200F. Is that temperature incorrect?
I love salt & vinegar potato chips – can’t wait to try these!
We stay home for New Years Eve as well and nobody makes it to midnight. I have not made it to midnight in at least 15 years…seriously I just fall asleep 🙂
Your take on a salt and vinegar chip using zucchini sounds and looks fantastic!
The perfect snack! Looks beautiful!
Those look so crunchy and delicious!
We barely make it to midnight on new years eve….oh gosh and we don’t even have kids yet haha! Ps. I wish I had a bowl full of these Salt and Vinegar Zucchini Chips right now. I love anything that has to do with zucchini!
We have 3 kids, ages 18, 6 & 3 so we NEVER go out either and it looks like we have a long way to go before we do! This is a great healthy snack to serve during a season of otherwise unhealthy choices. Thanks for the idea.
These look awesome! I’ve been considering a dehydrator for a while, but this might put me over the edge.
We don’t have a crazy NYE either… and we don’t have kids so i don’t even have an excuse!
Somehow I manage to push through and stay out late each year but I know if I was home, I’d be in bed! These zucchini chips look awesome and I’ll take anything salt and vinegar!
This is brilliant! Thank you!
I love salt and vinegar chips but hate that I have to eat fried potato chips to get that flavor. These sound amazing and I have a dehydrator that is begging to get used again.
These sound fantastic! I crave salty rather than sweet, so these are right up my alley!
Re: New Year’s Eve, hubby and I have a 45 year tradition (since restaurants always overcharge for meals, and driving home with drunks on the road is not my idea of fun). We stay home, he plans and cooks the meal, and I take a hot bubble bath with candles and music, and he brings me champagne in the bathtub. Even when the kids were little (they’re now in their 30s) we would put them to bed, then have dinner. However, we don’t often make it til midnight either!
This looks delissimo but how in the world do you measure a half cup of these?
How do you make them in the oven?
Just letting you know that over the weekend I featured this recipe in my monthly Deliciously Healthy Low-Carb Recipes round-up. I hope a lot of my readers will click over and try the recipe! And Happy New Year!
Thank you so very much Kalyn!!!
Do these crisp in the dehydrator? Everything I’ve ever dried in one comes out leathery rather than crispy.
Because I added the olive oil they do crisp in the dehydrator.
Do you have a low sodium/no sodium version? Could Mrs. Dash be used in place of the sea salt? I am on a highly salt restricted diet due to health issues.
Thanks.
Jeanne
Do you have a low sodium version?
You could try a Mrs.Dash salt free seasoning but I haven’t tried that myself.
what temp for dehydrator
Mine actually doesn’t have a temperature on it.
could this be done with yellow squash?
I’m pretty sure that would work also.
I made these with zucchini, yellow squash, and sweet potatoes. Going to try beets next. Yum!
Great photos and excellent idea how to use zucchini. Bravo 🙂
what is the temp for dehydrator? is it the same as for drying vegies?
after reading that you don’t have a temp setting, the temp for vegies is (135 deg. f)
I just made these in the oven and they are delish!! Keep in mind that they shrink up when cooked so I recommend using large zucchini for the chips. Will definitely make again.
How many hours did it take and what degree?
Finally of all the “reviews” I read to this point hadn’t actually made them! Thank you!
what temp do you set the dehydrator on?
I have a basic dehydrator that has no setting for temperature so I guess if you have one with a setting, very low as low as you can make it.
Which dehydrator do you have? Different than one you recommend?
Nesco
Is there a way to make these in a microwave? Our oven…is verklempt…
I’ve never tried it sorry!
I just made the salt and vinegar zucchini chips, but made them in the oven. The thin ones work really well in the oven. Once they’ve cooled they are like potato chips in texture. Mine were in the oven for a little less than 3 hours. They did shrink quite a bit, they look like Bingo chips, LOL ☺
Thanks for sharing Sandi!
Hello Brenda, I run a website where I share my grocery purchases and helpful coupons for vegan products. I tried your recipe and absolutely loved the zucchini chips. I was wondering if it would be okay with you if I shared your recipe on my website. I will post a link back to your recipe. Thanks in advance.
Glad you liked them! The preferred method for sharing is to share the photo with credit if it’s mine or your own photo but no recipe can be included, just a link back to my website for the recipe. Thanks!
I am throwing my husband a 50th birthday party and would love to make a ton of these for our guests! Any ideas on how far ahead I can make and store them since I will need to make enough for 100 and only have one dehydrator? The jerky I’ve made freezes well…but it doesn’t need to retain a crispy crunch either. Thanks for the healthy idea!
I’m guessing this was for Fahrenheit and not Celsius? It would help if you at least listed F or C for your temperatures. It’s rather confusing to just have a number and not mention anywhere on the site what kind of system you are using.
I just put mine in the oven at 200ºC not thinking twice about the recipe and now have nice brown, burned crisps. 🙁
Really?? Come on…this blogger is obviously from the USA…! We, in this country do not use Celsius in our ovens to my knowledge.
You're SO lucky to be able to dress lightly most of the year! We just got about 31 cm of snow in 24 hours in Edmonton, and it doe&9s#3n;t seem to be stopping! Well, could be worse — could be a hurricane :-/Keep your chin up Susan, and obviously there are WAY more of us who love you than those who do not!
I agree on the F or C comment but don’t berate her in 3 sentences where one will do. Now common sense should tell you that it was either a dehydrator or oven for this recipe… so what made you think 200C wouldn’t burn them; that’s freaking HOT at ~390F Make another batch and chill out with some little grey cells.
I’m literally making these right now. When you say “rotate” in the oven, do you mean rotate the cookie sheet or flip the chips? Thanks!
I mean flip them and rotate the baking sheet too.
I don”t have a hydrator and my zucchini chips have been in the oven for over two hours … without dehydration/crispyness achieved whatsoever!
Btw, I’ve followed all the directions: I utilized my mandolin in slicing my zucchinis wafer-thin! I marinated them in oil & vinegar, then salted them after placing them on a parchment-papered cookie sheet, placing them in a 200-degree (Fahrenheit) oven for 30 minutes. Still, I’m awaiting a crispy return!
The recipe said to toss them in the oil and vinegar. If you marinate the zucchini, it will absorb the liquids and will take longer to crisp or won’t crisp at all. I hope you tried again and it worked for you.
Seriously, I’m disappointed. I really wanted this to be real.
I saw someone say they left them in the oven for 3 hours ( but I haven’t tried it)
Wow! This looks so good! My fave things, zucchini and salt & vinegar!
Would toasting them work instead of the dehydrator?
Awww,its cute that you think I will need to store this chips! Ha Ha! I have a feeling this will be gobbled up in one sitting 😉
total fail!
What type of tool did you use to slice the zucchini ?
a mandolin
what brand of dehydrator do you recommend?
zucchini can be used for so much: grill, dice for spaghetti sauce, bread. But if u grow in your garden, u know u will get more than u can handle. New uses always great. This looks really interesting, many thanks!
These look delicious, I can’t wait to make them. When you say to “rotate half way during cooking time,” do you mean to rotate the baking sheet or flip the chips to the other side? Thanks!
Rotate the pan is fine.
what temp would you put the deyhydrator on? (i have the excaliber)
I would put it as low as possible.
What would be a good substitute for White balsamic vinegar?
I think you could just use white vinegar.
Thank you, I am going to give it a try this afternoon!
We used red wine vinegar with great results!
These look great! I’m in the market for a dehydrator; what brand do you use and do you recommend it? Thanks!
These look incredibly delicious but they are very high in sodium.
Hmmm…I tried making these in the oven at 200 degrees for over 3 hours, but they were soggy. I followed all of the directions. Maybe I will try them again if I get a dehydrator.
How long can you keep these in your pantry for? Do they store long or do you need to eat right away?
Thanks!
We always eat them that day of, but they could probably stay crispy if you wrap them in aluminum foil. I tried saying some in a plastic covered container but they softened.
Wow, These looks awesome and delicious unlike any other chips in the supermarket that’s full of preservatives. These is healthy and easy to make. Thanks for these very wonderful idea.
Thank you!
So much for serving size! I love all types of dried veggie chips! Potato, carrot, squash! Any other suggestions??
Mmm, I’d like to try this. What dehydrator is that in your pics? Looks nice.
look great but only 4-6 less carbs than potato chips………..
I haven’t done a nutritional count on these, but I don’t see how that could be possible given the carb difference between potatoes and zucchini.
I was reading 200 degrees and like “waaait wait wait…. I’ll burn my house in this way for 2-3 hours, not just zucchini!” then I noticed 200 F… ^_^
Definitely going to do them tomorrow, have some zucchini in my frigde 🙂
questions and observations…
Can this be done with cucumbers too, do you think?
How do we give them a stronger vinegar flavor?
Mine did get crispy, but are definitely not as lovely looking as the ones in the pictures here.
I want to try with cucumbers as well! We have tried these on two different setting on our mandolin. With ours, they only work on the thinnest setting. They’re paper-thin. The second thinnest setting – they wouldn’t dry out, no matter how long we left them in. We had to throw out the batch. So I would say go as thin as possible.
These are insanely delicious! Completely quenches the salty chip cravings. The white balsamic gives it a hint of sweet. My only problem is how quickly they disappear 🙂 Thanks for the recipe!!
LOL so true!!!
I am trying this!! I just got finish putting them in the dehydrator right now.
I will check on them be for I go to bed and rotate the trays. It took 3 med. Zucchinis to fill 4 trays. First time to use my Dehydrator.
I hope i don’t sleep walk into the kitchen and eat them all up. HA!!
Thanks for Sharing!!
Made these for Superbowl, they were demolished by the end of the first quarter. Dee-lish!
Has anyone tried salting these and letting the salt draw a lot of the moisture out first?
Then, when you dip them in the vinegar & oil mixture and bake/dry them, they should dry out faster.
I made them today. I made salt & vinegar cukes & zucchini, chipotle yellow squash & parmesan garlic zucchini in my dehydrator. The shrunk up to smaller than a dime. It was a lot of work fir little return. Don’t get me wrong, they were very good but I was expecting bigger chips in the end. So far, I think the parmesan garlic are my fav.
When I make these I always try to look for the largest zucchini I can so I get bigger chips.
I am so intrigued by these. They look fabulous. I haven’t used my dehydrator in ages so I’m going to use this recipe to start using it again. These zucchini chips look delicious. I can’t wait to try them.
i must try it out
Such an intersting way to prepare zucchini. The rest of us out here not being creative. Thanks for the idea.
Hey! I wanted to let you know I tried these yesterday and they were yummy! I decided to take the plunge and buy a dehydrator. I have to avoid processed food but I miss having something crunchy to munch on, plus it’s just too dang hot to turn the oven on. I bought the dehydrator you recommended (it’s also highly rated on Amazon) and it was easy to use and my chips were super crispy after 8 hours. I’m looking forward to trying other recipes! I might even order a 2nd set of racks so I can make a big batch at one time. I also liked that the dehydrator was fairly quiet and didn’t heat up my kitchen. Have you ventured into the kale recipe area? If not I would love to see some kale recipes!
I love the dehydrator and bought 4 extra shelves as well! I’ve only made kale chips in the oven, haven’t tried in the dehydrator yet.
I would like to know if the vinegar taste really comes through strong enough? My husband and I loved the salt and vinegar chips by Conns (which is an Ohio based company). And, they had the strongest vinegar flavor of any brand of chips we had tried. They could make your toes curl, lol! But, that’s what we like. So, do you think we would need to up the amount of vinegar in this recipe? Thank you!
You can certainly taste the vinegar in these but they are not toe curling lol! Up the vinegar and let me know by how much you did for the future!
What’s the best way to store them, so they stay crisp? I have a batch in my dehydrator at 135* right now! I sliced them very thin(food processor) wondering exactly how long yours took?
I let them go a LOOOONG time, made them in the afternoon and let them go overnight!! Nice and crisp! I store them in aluminum foil, keeps them better than in any plasticware or bag.
Thank you for this recipe! They are very good and give me something low carb to nibble on. I would caution anyone on a low salt diet to go easy on the salt. I used 1/2 the amount and they are still salty enough to please ☺ Next batch I’m going to try some jalapeno lime seasoning I found the other day!
I’m not understanding your nutrition panel. A serving size is 1 g, but contains 2.9g of carbs?
I have a new recipe plug in and it appears all my serving sizes converted to 1 gram. I have to manually fix over 600 recipes. Thanks for letting me know about this one.
Thank you for this recipe. I’ve made 4 batches in 2 weeks. The “clean” and whole30 dieters loved them. I took them to a meeting and everyone raved about them. My last batch I added a couple of teaspoons of prepared mustard and sprinkled with salt and pepper. Excellent.
My kids will love this zucchini chips, it’s perfect for weekend.
Thanks Brenda to share this complete instructions
I tried making zucchini chips a few times now, but using this recipe made them perfect, not burned. The secret was to slice them evenly. Thank you!
Thank you!
I am obsessed with eating salt and vinegar potato chips and I really need to stop because I’m putting on so much weight. These zucchini chips are the best thing I’ve seen in a long time. I’m going to make them. They look really good and healthy. Thanks for the recipe.
They must be very good. In this period in Italy zucchini are not in season, but next summer I will try this recipe with zucchini from my garden!
I fnd it hard to believe you only get 1/2 cup at 40 calories, but 35 of the calories is from fat!
Thanks for the Awesome recipe Brenda.
But for some strange reason I could not get it crispy. Nevertheless tasted great though!
I will try this recipe, but I once made zucchini chips with my dehydrator, and they shrank so much they ended up nickel-size.
You’ve got to find the largest zucchini’s you can so they don’t shrink so small.
Hi,
I made these and they are awesome but we didn’t eat them all in one sitting. Just curious if you saved some for the next day and if so how did you store them. I had mine in a glass dish but they softened considerably the next day. Any advice would be welcome!
Thank you very much!
Wrapped in aluminum foil will help with keeping them crisp.
Hi. I made these last night with Rice Wine vinegar and olive oil with fresh cracked sea salt. Using the Excalibur @ 125 degrees for about 12 hours. Amazing! I’ve already eaten 2 trays, and it’s 8am. They have a slight oil residue. Have you ever tried these without the oil?I’m thinking they oil makes them difficult to store. I have 9 trays in my model, so it’s a lot of chips.
I have an overwhelming supply of zucchini in my garden this year. Seen this and had to try it. While it’s drying in the oven, I’m commenced to selling zucchini bread in the driveway. Thanks so much for posting this recipe. Can’t wait to see how it goes…
These are great, just wanted to share my results. I found that tossing them made them to greasy for me so I put the sliced zucchini on the tray and used a fine mist sprayer to coat one side of the chips and then used a salt grinder.
It saved time, I also put newspaper on the counter for easier clean up.
This is my favorite website.
Brenda, Who’s better than you!!