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Thinly sliced zucchini rounds tossed with olive oil, white balsamic vinegar, and salt, then crisped to perfection using a dehydrator, low oven, or air fryer for a healthier, tangy, and crispy snack alternative to traditional chips.

Ingredients

Scale
  • 10 oz zucchini (sliced thin, about 1/8 inch thick rounds)
  • 2.5 tbsp olive oil (e.g., Bertolli Extra Light)
  • 2.5 tbsp white balsamic vinegar
  • 1.5 tsp salt

Instructions

  1. Slice zucchini into thin 1/8-inch rounds using a mandoline or sharp knife to ensure uniform thickness.
  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 olive 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 with slight spacing 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 an 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 slices, then cook an additional 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 paper towel-lined plate and let cool completely for 10–15 minutes to firm up.

Notes

For extra crispness, ensure slices are uniformly thin and pat dry after coating to avoid soggy chips., Avoid adding salt too early to prevent drawing out too much water and soft chips., Medium-sized zucchini with firm, smooth skin work best; smaller zucchini have fewer seeds and less water., Yellow squash can be used as a substitute for zucchini; cucumber can be tried but requires longer drying due to higher water content., White balsamic vinegar can be replaced with white vinegar, apple cider vinegar, or traditional balsamic vinegar (which will darken chips)., Any mild-flavored oil like avocado, vegetable, or grapeseed oil can substitute olive oil., Store chips in an airtight container at room temperature up to 2 days; chips may lose crispness over time., To recrisp softened chips, heat in a 300°F oven for 5-10 minutes or use an air fryer, then cool completely before serving.

Nutrition

Find it online: https://sweetovenstories.com/best-salt-and-vinegar-zucchini-chips/