Best Salt and Vinegar Zucchini Chips

If you’re craving that zingy, salty punch of salt and vinegar chips but want a snack that’s lighter and fresher, these baked salt and vinegar zucchini chips are just what you need. Thinly sliced zucchini rounds get a quick toss in olive oil, white balsamic vinegar, and salt, then crisp up beautifully using a dehydrator, a low oven, or even an air fryer—no frying mess or guilt here.

This recipe keeps things super simple with just four key ingredients. I’ll walk you through slicing and seasoning tips to get a perfect crunch, how to select the best zucchini, ingredient swaps if you don’t have everything, plus all the details on three cooking methods with flexible times so it fits your kitchen and schedule. Bonus? I’ll share how to store your chips to keep them crispy and how to bring back that crunch if they soften.

• What you’ll get: easy prep directions, common pitfalls to dodge, and handy serving and storage tips.

If you’ve ever loved the bright, salty tang of salt and vinegar chips but felt they were a bit too heavy, these baked salt and vinegar zucchini chips are a fantastic lighter alternative. Using thin zucchini slices tossed with olive oil, white balsamic vinegar for a gentle tang, and just the right amount of salt, you dry them until crunchy using a dehydrator, your oven set low, or an air fryer—no deep-frying needed!

This easy recipe sticks to four ingredients and guides you step-by-step from selecting zucchini to slicing it thin and seasoning perfectly for crisp results every time. You’ll also find smart swap ideas if you need to improvise, plus detailed timing for all three cooking methods, so you can pick the one that fits your day best. I’ll cover troubleshooting tips and how to store these chips so they stay crispy and delicious long after you make them.

• What’s inside: clear, no-drama prep steps, mistakes that can sneak in, cooking times for dehydrator/oven/air fryer, plus quick ideas on serving and storing.

Keep scrolling for the full recipe and friendly tips — you’ll be turning a summer zucchini overload into crispy, tangy chips that satisfy your chip craving without feeling heavy or greasy.

What Makes These Chips Irresistible

• A healthier snack swap – Enjoy the crunch you love without the guilt of fried potato chips. These baked zucchini chips are naturally low in carbs and keto-friendly, so they fit right into a balanced, wholesome kitchen.
• Only 4 ingredients – Most of us have zucchini, olive oil, vinegar, and salt hanging out in the pantry or fridge. Simple, right?
• Tangy and addictive – The white balsamic vinegar pairs with salt to hit that classic salt and vinegar chip flavor in a much lighter way that still packs plenty of punch — and if you’re craving another iconic chip flavor, try our Homemade BBQ Chips.
• Perfect for extra zucchini – If your garden or market haul is overflowing with summer squash, this recipe is a fantastic, tasty way to use it all up — or turn it into a savory Green Onion Zucchini Cheddar Quick Bread.

Four Simple Ingredients

• 10 oz zucchini (sliced thin – about 1/8 inch thick rounds)
• 2.5 tbsp olive oil (I love Bertolli Extra Light for a neutral olive oil taste)
• 2.5 tbsp white balsamic vinegar (it offers a sweeter, softer tang than regular distilled vinegar)
• 1.5 tsp salt

Baking, Dehydrating, and Air-Frying

1. Slice zucchini into thin 1/8-inch rounds using a mandoline or a sharp knife, keeping slices uniform.
2. Whisk together olive oil and white balsamic vinegar in a small bowl until combined.
3. Place zucchini slices in a large bowl, pour the oil-vinegar mixture over them, and toss gently to coat each slice.

4. Pat the coated slices gently with paper towels to remove excess moisture.

   

5. Sprinkle salt evenly over the coated slices and toss once to distribute.
6. Arrange slices in a single layer (slightly spaced) on a dehydrator rack, a parchment-lined baking sheet, or an air fryer basket.
7. If using a dehydrator: dry at 135°F for 8–14 hours until golden and crispy.

8. If using the oven: bake at 200°F on parchment for 2–3 hours, flipping the chips halfway through.

   

9. If using an air fryer: cook at 250°F for 10 minutes, flip all the chips, then cook another 10–15 minutes until crisp.
10. Check doneness by confirming chips are completely dry and snap when bent.

11. Transfer chips to a cooling rack or a paper towel–lined plate and let cool completely for 10–15 minutes to firm up.

    

Secrets for Extra-Crisp Chips

The number one thing to avoid when making zucchini chips is slicing them too thick, which can keep them soft instead of crispy. Aim for those thin 1/8 inch rounds—using a mandoline slicer makes this super easy and consistent, just as you would for homemade air fryer potato chips.

Another key step is drying your zucchini slices well after coating them with oil and vinegar. Don’t skip patting them gently with paper towels to take off excess moisture, or you’ll end up with chewy chips rather than crispy ones.

If you’re baking, trust the low-and-slow approach (see our crispy sweet potato chips recipe for a step-by-step example). Cranking the oven way up might seem tempting to speed things along, but higher heat will cook your chips too fast. That means soggy insides and burnt edges instead of uniform crunch.

Lastly, salt only when you’re about to put the chips in the dehydrator or oven. Adding salt too early draws out too much water from the zucchini and makes achieving that perfect crunch tougher.

Flavor Swaps and Substitutions

These chips are really forgiving and easy to tweak based on what’s in your kitchen:

• Zucchini: Yellow squash is a great stand-in with the same crisp texture. You can even try cucumber, but keep in mind cucumbers have more water, so they’ll need longer to dry out and crisp up. If you’d rather embrace their juiciness, use them in a refreshing healthy cucumber pasta salad.
• White balsamic vinegar: You can swap in regular white vinegar, apple cider vinegar, or even traditional balsamic vinegar. Note that balsamic will darken the chips but keep that tangy bite.
• Olive oil: Any mild-flavored oil like avocado, vegetable, or grapeseed oil works well here if you want to switch it up.
• Salt: Don’t skip the salt — it’s what gives you that classic salt and vinegar goodness. Use sea salt or kosher salt if you prefer, but adjust the amount since kosher salt isn’t as dense.

Storage and Recrisping

Storage: These zucchini chips are seriously best fresh when their crunch is at its peak. But if you want to save leftovers, store them in an airtight container at room temperature for up to 2 days. Just know the chips will slowly lose some crispness over time.

Re-crisping: Got chips that softened overnight? No worries. Pop them into a 300°F oven for about 5-10 minutes to bring back some crunch. Keep a close eye so they don’t burn, and let them cool completely before digging in, since they crisp up further as they cool. An air fryer works too—see our Quick Air Fryer Apple Chips for fast, even re-crisping.

Preparation Time 20-30 minutes Cooking Time 120-180 minutes Total Time 140-210 minutes Level of Difficulty Medium Servings 1.5 servings

Common Zucchini Chip Questions

For the crispiest zucchini chips, pick medium-sized zucchini that feel firm and have smooth, unblemished skin. Smaller zucchini usually have fewer seeds and less water, which helps in getting that crunch. Stay away from the really big ones you see sometimes at farmers markets—they tend to be watery and packed with seeds, which can make your chips soggy. Both green and yellow zucchini work great here, so just grab whatever looks fresh and vibrant at your market.

These zucchini chips are fabulous on their own as a light, tangy snack; if you like making your own crunchy snacks, try Cinnamon-Sugar Air Fryer Banana Chips. I also love serving them alongside sandwiches or burgers in place of traditional potato chips. For a little dipping fun, pair these with ranch, tzatziki, or a simple sour cream and chive dip to balance the tang. They’re fantastic as a side with grilled chicken or fish, especially in warm weather when you want something lighter than fries; round out the plate with a Lemon-Dijon Asparagus and Pea Macaroni Salad. And if you’re putting together an appetizer board, add these chips alongside cheeses, crackers, and fresh veggies for a crowd-pleasing touch.