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
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.
Nutrition
Kids loved it. very good and easy recipe, i tried it last night
I will try this recipe, but I once made zucchini chips with my dehydrator, and they shrank so much they ended up nickel-size.
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!!
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...
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.
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.
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.
Thanks for the Awesome recipe Brenda.
But for some strange reason I could not get it crispy. Nevertheless tasted great though!
I fnd it hard to believe you only get 1/2 cup at 40 calories, but 35 of the calories is from fat!
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 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.
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!
My kids will love this zucchini chips, it's perfect for weekend.
Thanks Brenda to share this complete instructions
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.
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! 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 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.
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.