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
Scale
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.
