Salt and Vinegar Zucchini Chips


  • 4 cups thinly sliced zucchini
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons coarse sea salt


  1. Slice zucchini as thin as possible, or use a mandolin.
  2. In a small bowl, whisk olive oil and vinegar together.
  3. Place zucchini in a large bowl and toss with oil and vinegar.
  4. Add zucchini in even layers to dehydrator and then sprinkle with coarse sea salt.
  5. The drying time will vary based on how thin you sliced the zucchini (8-14 hours)
  6. To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200°F for 2-3 hours. Rotate halfway through cooking time.
  7. Store chips in airtight container.
  8. Enjoy 🙂