Salt and Vinegar Zucchini Chips

These zucchini chips offer a satisfying crunch with a sharp, mouth-puckering salt-and-vinegar kick, achieved through a vinegar brine soak and low-temperature dehydration.

Equipment

• Mandoline slicer (or very sharp chef’s knife)
• Large non-reactive bowl (glass or ceramic)
• 2 rimmed baking sheets
• Parchment paper
• Wire cooling racks (optional, but helps airflow)
• Dehydrator (preferred) or conventional oven with “warm” setting

Ingredients

• 2 large zucchinis (about 1.5 lbs / 680g), unpeeled
• 1 cup distilled white vinegar (5% acidity)
• ½ cup apple cider vinegar
• 1 cup cold water
• 1 tablespoon fine sea salt
• 1 teaspoon sugar (optional, balances acidity)
• 2 teaspoons sea salt flakes (Maldon or kosher)
• ½ teaspoon citric acid powder (for extra sour punch – optional but recommended)
• Olive oil spray or avocado oil spray (for the high-heat oven method only)

Instructions

1. Wash the zucchinis thoroughly. Do not peel them. Using a mandoline, slice the zucchinis into ⅛-inch (3mm) thick rounds.
2. In a large bowl, whisk together the white vinegar, apple cider vinegar, water, sea salt, and sugar (if using) until the salt dissolves completely.
3. Submerge all the zucchini slices into the brine. Use a small plate to weigh them down so they stay fully immersed. Let them soak for 30 minutes at room temperature.
4. Pour the zucchini slices into a colander and shake off excess brine. Do not rinse them.
5. Lay the slices out in a single layer on a clean kitchen towel or several layers of paper towels. Press another towel on top and press firmly to remove as much surface moisture as possible.
6. Let them air-dry on the towels for 10 minutes while you preheat.
7. Path A (Dehydrator): Arrange the zucchini slices in a single layer on dehydrator trays at 135°F (57°C). Dehydrate for 2 hours. Check at the 2-hour mark; if still pliable, continue for another 30 minutes.
8. Path B (Oven): Preheat oven to 225°F (107°C). Line two baking sheets with parchment paper. Arrange slices in a single layer and lightly spray tops with olive oil spray. Bake for 1 hour, rotate pans, and flip each chip. Bake for another 1 hour to 1 hour 15 minutes. Turn off oven, crack door open, and leave chips inside for 20 minutes to dry out in residual heat.
9. Immediately upon removal from dehydrator or oven, sprinkle generously with the sea salt flakes and citric acid powder while the chips are warm so the seasoning sticks.
10. Transfer the chips to a wire cooling rack. Do not stack them while hot. Let them cool for at least 15 minutes at room temperature.

Notes

Soggy centers indicate slices were too thick or not dried enough before cooking. Burnt edges suggest the oven runs hot; reduce temperature to 200°F. Store in an airtight container at room temperature for 5–7 days; do not refrigerate.

Nutrition

Calories: 35 kcal · Total Fat: 0.3 g · Saturated Fat: 0.1 g · Cholesterol: 0 mg · Sodium: 590 mg · Total Carbohydrates: 6 g · Dietary Fiber: 2 g · Total Sugars: 3 g · Protein: 2 g · Vitamin C: 22 mg · Potassium: 330 mg · Calcium: 25 mg · Iron: 0.6 mg