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3.92 from 23 votes

Salt and Vinegar Zucchini Chips

Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings 8
Calories 40kcal
Author Brenda Bennett | Sugar-Free Mom


  • 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


  • 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.


Serving: 0.5cup | Calories: 40kcal | Carbohydrates: 2.9g | Protein: 0.7g | Fat: 3.6g | Saturated Fat: 0.5g | Sodium: 571mg | Fiber: 0.6g | Sugar: 2g