There is nothing quite as addictive and satisfying as a crisp, tangy snack that also feels delightfully fresh and homemade. The Salt and Vinegar Zucchini Chips Recipe brings that perfect balance of bold vinegar zing and savory saltiness to tender zucchini, transforming it into a crunchy treat that’s both healthy and utterly delicious. Whether you’re craving a guilt-free snack or impressing friends with something unique, these chips deliver a fresh twist on a classic flavor profile that will keep you reaching for more.
Ingredients You’ll Need
To make this irresistible Salt and Vinegar Zucchini Chips Recipe, you only need a handful of ingredients, each playing a crucial role in creating the perfect texture and flavor. The fresh zucchini brings a mild sweetness and crispness, while the olive oil and vinegar lend moisture and that signature tang. Sea salt adds the necessary punch to round it all out beautifully.
- 8 ounces zucchini (thinly sliced): Choose firm zucchinis and slice them ultra-thin for maximum crunchiness.
- 2 tablespoons extra virgin olive oil: Adds a light richness that helps the seasoning stick and enhances texture.
- 2 tablespoons white balsamic vinegar: This vinegar provides a gentle yet tangy bite without overpowering the zucchini.
- 2 teaspoons coarse sea salt: Use coarse salt for a satisfying crunch and robust flavor contrast to the vinegar.
- Fresh parsley for garnish (optional): Adds a lovely pop of color and a subtle freshness when serving.
How to Make Salt and Vinegar Zucchini Chips Recipe
Step 1: Slice the Zucchini Thinly
Begin by preparing your zucchini using a mandolin slicer for the best results. The thinner the slices, the crispier your chips will turn out. Aim for slices translucent enough to see through but sturdy enough not to tear apart during preparation.
Step 2: Whisk Together Olive Oil and Vinegar
In a small bowl, combine the extra virgin olive oil with the white balsamic vinegar. Whisk them vigorously until fully emulsified; this mixture will coat the zucchini slices, giving them flavor and helping the chips to dehydrate evenly.
Step 3: Toss Zucchini Slices in the Vinegar Mixture
Transfer the thinly sliced zucchini into a large bowl and gently toss with the oil and vinegar dressing. Make sure each slice is evenly coated for a uniform flavor profile throughout the batch.
Step 4: Arrange on Dehydrator Trays
Carefully lay out the zucchini slices in a single layer on your dehydrator trays. Avoid any overlapping, as this will prevent the chips from drying evenly and crisping up properly.
Step 5: Sprinkle with Sea Salt and Dehydrate
Sprinkle coarse sea salt generously over the zucchini slices to bring out that signature salt and vinegar punch. Set your dehydrator to the appropriate temperature and let the chips dry until crisp, which can take around 4 hours depending on your machine.
How to Serve Salt and Vinegar Zucchini Chips Recipe
Garnishes
To elevate the presentation, sprinkle freshly chopped parsley over the chips just before serving. This simple garnish adds a fresh herbal note and makes the plate look inviting and vibrant.
Side Dishes
These zucchini chips pair beautifully with light dips like hummus, tzatziki, or even a creamy avocado spread. They also complement grilled meats or a fresh summer salad, adding a delightful crunch without heaviness.
Creative Ways to Present
For a fun twist, serve your Salt and Vinegar Zucchini Chips Recipe in mini paper cones or rustic bowls alongside an assortment of colorful veggies and dips. This makes for a playful snack platter perfect for casual gatherings or movie nights.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the chips in an airtight container at room temperature. Make sure they are completely cool and dry to avoid sogginess. They should stay crisp for up to 3 days.
Freezing
Freezing zucchini chips is not recommended because they tend to lose their crispness once thawed. For the best texture, enjoy them fresh or within a few days of making.
Reheating
If the chips soften over time, you can briefly re-crisp them in an oven at low heat for a few minutes. Just keep a close eye so they don’t burn, and return to their perfect crunchy state.
FAQs
Can I use regular white vinegar instead of white balsamic vinegar?
Yes, regular white vinegar can be used, but it has a sharper acidity. White balsamic vinegar offers a milder, slightly sweeter flavor that complements zucchini better.
Do I need a dehydrator to make these chips?
A dehydrator is ideal for achieving the perfect crisp texture, but you can also use a low-temperature oven setting. Just expect slightly longer drying times and monitor carefully.
Can I use other types of squash for this recipe?
Absolutely! Summer squash or yellow zucchini work wonderfully and provide similar texture and flavor when sliced thin and prepared the same way.
How thin should I slice the zucchini?
Try to slice the zucchini about 1/16 inch thick. Using a mandolin helps attain consistent slices that dry evenly and crisp up nicely.
What is the best way to make sure the chips stay crispy?
Ensure the zucchini slices are dried completely and stored in an airtight container in a cool, dry place. Avoid refrigeration, which can introduce moisture and soften the chips.
Final Thoughts
I truly encourage you to dive into this Salt and Vinegar Zucchini Chips Recipe and make it your go-to snack when cravings strike. It’s simple, fresh, and offers a wonderfully addictive crunch with a zingy twist, proving that healthy snacks can be absolutely delicious and fun. Once you try it, these chips just might become your favorite go-to snack, too!
Print
Salt and Vinegar Zucchini Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Snack
- Method: Dehydrating
- Cuisine: American
- Diet: Gluten Free
Description
These Salt and Vinegar Zucchini Chips are a healthy and flavorful snack featuring thinly sliced zucchini marinated in a tangy mix of olive oil and white balsamic vinegar, then dehydrated to crispy perfection. Lightly salted and optionally garnished with fresh parsley, they’re a guilt-free alternative to traditional chips that’s perfect for snacking or entertaining.
Ingredients
Ingredients:
- 8 ounces zucchini, thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 2 teaspoons coarse sea salt
- Fresh parsley for garnish (optional)
Instructions
- Slice the zucchini: Prepare the zucchini by slicing it as thinly as possible using a mandolin slicer to ensure even dehydration and crispiness.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil and white balsamic vinegar until well combined to create the tangy coating for the chips.
- Coat the zucchini slices: Place the zucchini slices in a large mixing bowl and toss them with the olive oil and vinegar mixture, making sure each slice is evenly coated for balanced flavor.
- Arrange zucchini on trays: Lay the coated zucchini slices in a single layer on dehydrator trays, making sure the slices do not overlap to allow proper airflow and even drying.
- Season and dehydrate: Sprinkle the coarse sea salt evenly over the zucchini slices, then place the trays in the dehydrator and dry for approximately 4 hours until the chips are crisp and dry. Optionally, garnish with fresh parsley before serving.
Notes
- Use a mandolin slicer to ensure uniformly thin slices for the best texture.
- If you don’t have a food dehydrator, you can use an oven at its lowest setting with the door slightly cracked open to mimic the drying process.
- Adjust the amount of sea salt to your preference for saltiness.
- Store leftover chips in an airtight container to maintain crispness.
- Fresh parsley is optional but adds a nice burst of color and freshness.
