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Thinly sliced zucchini rounds baked or dehydrated to crispy perfection with olive oil, white balsamic vinegar, and salt, delivering a tangy, salt and vinegar snack that is healthier and low-carb.

Ingredients

Scale
  • 10 oz zucchini, thinly sliced into 1/8-inch rounds
  • 2.5 tbsp olive oil (preferably a mild one like Bertolli Extra Light)
  • 2.5 tbsp white balsamic vinegar
  • 1.5 tsp salt

Instructions

  1. Slice the zucchini into 1/8-inch thin, even rounds using a mandoline if available.
  2. Whisk together the olive oil and white balsamic vinegar until combined.
  3. Place 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 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 allowed).
  8. If using a dehydrator, dry at 135°F for 8–14 hours until chips are crisp and golden.
  9. If using an oven, bake at 200°F on parchment for 2–3 hours, flipping 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.

Notes

Choose medium-sized zucchinis that are firm with smooth, blemish-free skin for the best results., Avoid slicing thicker than 1/8 inch, as thicker slices won’t get crispy., Pat zucchini slices dry after tossing with oil and vinegar to remove excess moisture for better crisping., Do not salt zucchini slices too early; add salt just before cooking to avoid drawing out excess moisture., For storage, keep chips in an airtight container at room temperature for up to 2 days; they may lose some crispness over time., To re-crisp softened chips, spread on a baking sheet and heat in a 300°F oven for 5–10 minutes, then cool before serving., Swaps include using yellow squash for zucchini, and white vinegar or apple cider vinegar if white balsamic is unavailable., Any neutral oil such as avocado, vegetable, or grapeseed oil can be used instead of olive oil., Serve chips as a guilt-free snack, alongside sandwiches, burgers, dips like ranch or tzatziki, or as part of appetizer boards.

Nutrition

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