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3.79 from 47 votes

Salt and Vinegar Zucchini Chips

Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings 4
Calories 79kcal
Author Brenda Bennett | Sugar-Free Mom


  • 8 ounces zucchini thinly sliced, about 2 medium, stems removed
  • 2 tablespoons extra virgin olive oil or avocado 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.

Dehydrator method

  • 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.

Oven method

  • 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.

Air Fryer Method

  • Preheat your air fryer to 250 degrees F. Lay zucchini slices onto basket, slightly overlapping, you may need to do this in two batches. Air fry for 10 minutes. Flip over. Air fry for another 10-15 minutes or until desired crispness.
  • Store chips in an airtight container.


Net Carbs: 2g
I first published this recipe Dec.29th of 2014.


Serving: 1serving | Calories: 79kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1169mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g | Vitamin A: 113IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 1mg