Salt and Vinegar Zucchini Chips Recipe
If you’re hunting for a snack that checks all the boxes—crispy, tangy, fresh, and guilt-free—Salt and Vinegar Zucchini Chips are about to become your new obsession. In this recipe, thin slices of summer zucchini soak up a simple olive oil and vinegar marinade, then slow-bake into irresistibly crunchy chips. Each bite delivers that addictive salt-and-vinegar pop but with a nutritious, veggie-forward twist. Whether you’re a longtime lover of classic potato chips or just looking to jazz up your snack game, these homemade chips are the perfect healthy treat to keep on hand.
Ingredients You’ll Need
The beauty of Salt and Vinegar Zucchini Chips lies in their simplicity—every ingredient plays a starring role. You don’t need much, but what you do use will transform humble zucchini into something truly special. Here’s a quick look at the essentials and why you’ll love each one.
- Zucchini: Go for medium-sized, firm zucchinis—they slice beautifully, crisp up well, and bring a light, subtly sweet flavor that’s perfect for tangy chips.
- Olive Oil: Adds just enough richness to help the chips become satisfyingly crisp without getting greasy.
- Apple Cider Vinegar (or White Vinegar): This brings bold, punchy tang; apple cider vinegar adds a touch of fruitiness, while white vinegar keeps things classic and sharp.
- Sea Salt: Every great salt & vinegar chip needs just the right sprinkle to balance the tang and bring out zucchini’s flavor without overpowering it.
- Additional Salt, to taste: After baking, finish with a light dusting for maximum snack-time satisfaction.
How to Make Salt and Vinegar Zucchini Chips
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 225°F (110°C). Line two baking sheets with parchment paper to make sure those chips won’t stick and cleanup stays easy. This gentle heat is key for even drying and crisping—too hot and you risk burning, too low and they may never crisp.
Step 2: Slice the Zucchini
Slice your zucchini into very thin rounds, about 1/8 inch thick. A mandoline works wonders here for even slices, but a sharp knife and a steady hand will do the trick too. Thin, uniform slices ensure that all your Salt and Vinegar Zucchini Chips bake up equally crisp and golden.
Step 3: Make the Marinade
In a large bowl, whisk together your olive oil and vinegar of choice. This simple mixture not only flavors the zucchini, but also helps it achieve that classic crispy chip texture we’re after.
Step 4: Toss and Coat
Add your zucchini slices right to the bowl and toss—get every piece slicked with the oil and vinegar mixture. You want each chip infused with that signature tang and sheen.
Step 5: Arrange and Season
Spread the zucchini slices out on your prepared baking sheets in a single layer. Try not to overlap—the more space, the crispier they’ll get. Now, give a light sprinkle of sea salt to prime every piece for savory goodness.
Step 6: Bake Low and Slow
Slide your trays into the oven and bake for about 1 1/2 to 2 hours. Rotate the trays halfway through so everything crisps evenly. You’ll know they’re done when the chips look dry, feel crisp to the touch, and are lightly browned on the edges.
Step 7: Cool and Finish
Once out of the oven, let your Salt and Vinegar Zucchini Chips cool completely on the baking sheets—they’ll crisp further as they cool. Right before serving, sprinkle with a bit more salt to heighten the flavor just to your liking.
How to Serve Salt and Vinegar Zucchini Chips
Garnishes
For an extra punch, try garnishing your finished chips with a pinch of vinegar powder, a dusting of smoked paprika, or a handful of freshly chopped parsley. These simple touches highlight the zippy, herby notes in your Salt and Vinegar Zucchini Chips while adding gorgeous color and a little flair.
Side Dishes
While these chips are plenty snackable on their own, they also shine alongside hummus, tzatziki, or a bright homemade salsa. If you’re serving them at a party, tuck them next to an assortment of veggie sticks and chilled dips for a vibrant, crowd-pleasing platter.
Creative Ways to Present
Try stacking your Salt and Vinegar Zucchini Chips in paper cones or mason jars for a fun grab-and-go snack. If you’re feeling fancy, layer them in a rustic wooden bowl lined with parchment for that homemade market vibe. They also make a thoughtful, unexpected edible gift for friends who love their snacks crunchy and tangy.
Make Ahead and Storage
Storing Leftovers
Store any leftover Salt and Vinegar Zucchini Chips in an airtight container at room temperature. They’ll stay crisp for up to two days, especially if you let them cool completely before packing them away. If the weather’s humid or you have extra moisture, toss in a small packet of uncooked rice wrapped in cheesecloth to absorb any excess.
Freezing
While these chips taste best fresh, you can freeze them in a pinch. Lay the cooled chips flat on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Just note: after thawing, the chips may lose some of their signature crunch, but can be re-crisped in a low oven if needed.
Reheating
If your Salt and Vinegar Zucchini Chips soften, simply spread them on a baking sheet and warm in a 250°F (120°C) oven for 5 to 10 minutes. This perks them right back up, restoring that delicate, shattery crispness you love.
FAQs
Can I use other types of vinegar for Salt and Vinegar Zucchini Chips?
Absolutely! While apple cider and white vinegar are classic choices, you can experiment with malt vinegar for a throwback chip-shop flavor or red wine vinegar for a twist. Just be mindful of sharpness—taste as you go and adjust to your personal zing factor.
Is it possible to make Salt and Vinegar Zucchini Chips in an air fryer?
Yes, you can! Just set your air fryer to 250°F (120°C) and cook the chips for 15–20 minutes, flipping halfway. Keep an eye on them toward the end, since air fryers can brown quickly. This method is perfect for a quicker crisp if you’re short on time.
How thin should I slice the zucchini for the best results?
Aim for about 1/8 inch thickness for the ideal chip—thin enough for crispiness but sturdy enough to hold shape. If you go too thick, they’ll stay chewy; too thin, and they can burn easily. Consistency is key for perfect Salt and Vinegar Zucchini Chips.
Can I make these chips without oil?
You can skip the oil, but the chips may not turn out as crisp and could stick more to the parchment. If you’re looking to reduce fat, try using a quick spritz of oil spray or a brush-on layer instead of the full amount—the tangy flavor still shines through.
What’s the best way to keep Salt and Vinegar Zucchini Chips crispy for longer?
Let them cool fully before storing, and keep them in an airtight container in a cool, dry spot. Avoid refrigerating, as moisture will soften them faster. If they lose crunch, just pop them back in a low oven for a few minutes.
Final Thoughts
Give these Salt and Vinegar Zucchini Chips a try the next time your snack cravings hit—you’ll be amazed how a handful of simple ingredients can deliver such big, bold flavor. They might just become your new favorite way to enjoy zucchini, and I promise: once you start munching, it’s hard to stop. Happy snacking!
Print
Salt and Vinegar Zucchini Chips Recipe
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Salt and Vinegar Zucchini Chips are a healthy and flavorful alternative to traditional potato chips. Thinly sliced zucchini is coated in a tangy mixture of olive oil and vinegar, then baked until crisp and golden brown. Perfect for snacking or as a side dish!
Ingredients
Zucchini Chips:
- 2 medium zucchini
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar (or white vinegar)
- ½ teaspoon sea salt
- Additional salt to taste after baking
Instructions
- Preheat the oven: Preheat oven to 225°F (110°C) and line two baking sheets with parchment paper.
- Slice the zucchini: Using a mandoline or sharp knife, slice zucchini into very thin rounds, about 1/8 inch thick.
- Coat with olive oil and vinegar: In a large bowl, whisk together olive oil and vinegar. Add zucchini slices and toss until well coated.
- Bake the chips: Arrange slices in a single layer on prepared baking sheets without overlapping. Sprinkle lightly with salt. Bake for 1 ½ to 2 hours, rotating trays halfway through, until zucchini chips are crisp and lightly browned.
- Cool and serve: Remove from oven and cool completely on the baking sheets. Sprinkle with additional salt if desired before serving.
Notes
- You can also make these in an air fryer at 250°F (120°C) for 15–20 minutes, checking and flipping halfway to prevent burning.
- For extra tang, toss chips in a pinch of vinegar powder after baking.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ¼ of recipe
- Calories: 60
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
