Best Salt and Vinegar Zucchini Chips

Honestly, if you ask me, salt and vinegar chips are hands-down one of the best snacks out there.

These baked zucchini chips bring that same tangy, salty goodness you love, but in a much lighter, healthier way. Thin slices of zucchini get tossed with olive oil, white balsamic vinegar, and plenty of salt before baking until they’re crisped just right.

The vinegar delivers that classic punch without being too harsh, while the zucchini crisps up perfectly around the edges. The end result is crispy, tangy, and seriously addictive—you won’t even miss regular chips!

It’s a simple, snack-worthy recipe that’s perfect when you want something crunchy and flavorful without diving into a chip bag.

Image: mollyshomeguide.com / Photographer Molly

If you’re craving that familiar salt and vinegar snap without the extra calories, you’re going to love this recipe. We’re turning humble zucchini into thin, crispy rounds packed with the bright, tangy flavor you expect from classic salt and vinegar chips—only way healthier.

The prep is super quick, about 20 to 30 minutes tops, and you only need four basic ingredients you probably already have. Plus, you get to choose how to cook them! Whether you opt for a low-and-slow oven roast, a hands-off dehydrator approach, or a speedy air fryer method, the goal remains the same: perfectly thin slices that crisp up until they snap with that lively white balsamic vinegar bite.

Keep scrolling for the ingredient list, step-by-step directions, specific cook times for each method (dehydrator: roughly 8–14 hours; oven: 2–3 hours; air fryer: about 20–25 minutes total), plus handy tips for super crisp chips and smart storage ideas to keep your snack crunchy for longer.

Why You’ll Love These Chips

• Healthy crunch without guilt – These baked zucchini chips deliver that much-desired crunch without the heaviness of typical potato chips. Plus, they’re naturally low-carb and keto-friendly. For another crispy, low-carb zucchini snack, try Air Fryer Zucchini Fries.
• Only four simple ingredients – Just zucchini, olive oil, white balsamic vinegar, and salt—nothing fancy or hard to find.
• Tangy, addictive flavor – The combo of white balsamic vinegar and salt creates that perfect salt and vinegar zing you love, but in a lighter, fresher way.
• Great way to use up extra zucchini – If your garden or grocery haul has left you with a pile of zucchini, this recipe is a delicious way to put it all to good use. You can also turn extras into zucchini noodles for quick weeknight meals.

What You’ll Need

• 10 oz zucchini (thinly sliced into 1/8-inch rounds)
• 2.5 tbsp olive oil (I like Bertolli Extra Light olive oil for its mild flavor)
• 2.5 tbsp white balsamic vinegar (this gives a sweeter, gentler tang than regular distilled vinegar)
• 1.5 tsp salt

How to Make Crispy Chips

1. Slice the zucchini into 1/8-inch thin, even rounds (use a mandoline if available).
2. Whisk together the olive oil and white balsamic vinegar until combined.
3. Place the zucchini slices in a large bowl and drizzle with the oil-vinegar mixture.

4. Gently toss the slices to coat evenly without breaking them.

   

5. Sprinkle the salt evenly over the coated slices and toss again to distribute.
6. Pat the slices dry with clean paper towels to remove excess moisture.
7. Arrange the slices in a single layer on dehydrator racks, a parchment-lined baking sheet, or an air fryer basket, leaving space between slices (slight overlap okay).

8. If using a dehydrator, dry at 135°F for 8–14 hours until chips are fully crisped and golden.

   

9. If using the oven, bake at 200°F on parchment for 2–3 hours, flipping the chips halfway through.
10. If using an air fryer, cook at 250°F for 10 minutes, flip all slices, then cook another 10–15 minutes.
11. Check doneness by bending a chip — it should snap cleanly with no moisture inside.

12. Transfer cooked chips to a cooling rack or paper towel-lined plate and cool completely for 10–15 minutes to crisp up.

    

Tips for Extra Crispy Chips

Picking the right zucchini makes all the difference. Choose medium-sized squash that feel firm and have smooth, blemish-free skin for the best results. Smaller zucchini are great because they tend to have fewer seeds and less water, so they crisp up beautifully in the oven. Stay away from those giant, dark-green zucchinis you sometimes find at farmers markets because they usually contain lots of seeds and excess moisture, which leads to soggy chips. Both green and yellow zucchini work equally well here, so just grab the freshest looking ones.

Image: mollyshomeguide.com / Photographer Molly

One of the biggest slip-ups when making zucchini chips is slicing them too thick. If they’re over 1/8 inch thick, they won’t get that satisfying crunch. Using a mandoline is the easiest way to get perfectly consistent thin slices every time.

Also, don’t skip patting your slices dry after tossing them with the oil and vinegar. Using clean paper towels to soak up extra moisture before cooking helps make sure they crisp up instead of staying soggy or chewy.

When baking in the oven, resist the temptation to bump up the heat just to speed things along. Higher temperatures will cook the zucchini rather than drying it, which means burnt edges and soft centers instead of crispy chips. Prefer an air-fryer method for similarly crisp, breading-free zucchini? See Air Fryer Zucchini With Parmesan (no breading) for timing and texture tips.

Lastly, hold off on salting the zucchini until right before cooking. Salting too early draws out even more moisture, making it harder to get that perfect crunch.

Enjoy these zucchini chips just as they are for a guilt-free snack, or serve them alongside sandwiches and burgers instead of regular potato chips for a lighter twist. My favorite way is pairing them with creamy dips like ranch, tzatziki, or even a simple sour cream and chive dip to balance out the tang.

They’re also fantastic as a side for grilled chicken—try Grilled Salsa Verde Pepper Jack Chicken—or fish, especially in warmer months when you want something lighter than fries. If you’re assembling a snack board or appetizer spread, toss these chips on there with some cheeses, crackers, and fresh veggies for a crowd-pleasing option everyone will love.

Easy Swaps and Add-Ins

This recipe is super flexible, so feel free to switch things up depending on what you have on hand:

• Zucchini: You can swap in yellow squash with no problem—it has the same texture and crisps nicely. Thinly sliced cucumber is another option, but keep in mind cucumbers have more water, so they’ll take longer to dry out and might stay a bit less crunchy. Salting them first to draw out moisture can help.
• White balsamic vinegar: If you don’t have white balsamic, regular white vinegar or apple cider vinegar work fine. You can use traditional balsamic vinegar too, but it will darken the chips and add a stronger flavor.
• Olive oil: Any neutral oil will do—avocado oil, vegetable oil, or grapeseed oil are all great substitutes if you want a milder taste or if you don’t have olive oil handy.
• Salt: This is the big flavor builder here for that salt and vinegar vibe. You can use sea salt or kosher salt instead of table salt, just adjust the amount because kosher salt is less dense and saltier by volume.

Storage and Re-crisping Tips

Store: These chips are at their crispiest right out of the oven or dehydrator. If you need to store leftovers, pop them in an airtight container at room temperature for up to 2 days. Keep in mind they’ll lose some crispness as time passes, so don’t expect them to stay perfectly crunchy for long.

Re-crisp: If your chips soften after sitting, no worries! Just spread them on a baking sheet and pop them in a 300°F oven for 5 to 10 minutes. Watch carefully to avoid burning and let them cool fully—they’ll crisp back up beautifully as they cool down.

Preparation Time20-30 minutesCooking Time120-180 minutesTotal Time140-210 minutesLevel of DifficultyMediumServings1.5 servings

Troubleshooting and FAQs

Here are some answers to the questions I get asked the most when making these salt and vinegar zucchini chips.

• How thin should I slice the zucchini?

  Slice your zucchini about 1/8 inch thick. That thin, uniform cut is the secret to even drying and crispy chips. A mandoline slicer makes this super easy and consistent.

• Can I use other vegetables?

  Yellow squash is a great stand-in and behaves almost exactly like zucchini. You can try cucumber too, but remember it has more water, so it needs longer to dry and might stay a bit softer. If you have extra zucchini to use up, try a 15-minute zucchini mushroom stir fry.

• What vinegar or oil can I substitute?

  White vinegar, apple cider vinegar, or regular balsamic vinegar all work here (though regular balsamic will darken the chips). For oil, pick any neutral option like avocado, vegetable, or grapeseed oil if you don’t want olive oil.

• When is the best time to add salt?

  Add the salt just before cooking (baking, dehydrating, or air frying) as the recipe shows. Salting too early pulls out more water, making the chips soggy instead of crisp.

• How can I get the crispiest results?

  Key tips: slice consistently thin (around 1/8 inch), pat dry after tossing with oil and vinegar, space slices for air flow, and cook low and slow. Avoid high heat, which just cooks instead of drying.

• What are the cooking times and temperatures for each method?

  Dehydrator: 135°F for 8–14 hours. Oven: 200°F for 2–3 hours on parchment, flipping halfway through. Air fryer: 250°F for 10 minutes, flip, then 10–15 more minutes. Chips are ready when they snap cleanly when bent.

• How do I store leftovers and can I re-crisp them?

  Store cooled chips in an airtight container at room temp for 2–3 days for best crunch. To re-crisp, heat on a baking sheet at 300°F for 5–10 minutes, then cool to firm back up.

• Are these chips keto-friendly?

  Absolutely! Zucchini chips are naturally low-carb and make a perfect lighter, keto-friendly alternative to potato chips. One batch has roughly 210–250 calories.

• Can I make them ahead for a party?

  You can absolutely make these a few hours in advance and store in an airtight container. If they soften, just pop them in the oven for a few minutes before serving to crisp them back up.