I like how these zucchini chips capture the bold flavor of traditional salt and vinegar chips while using simple ingredients.
I also appreciate that this recipe transforms fresh zucchini into a crispy snack with minimal effort. The slow baking process allows the slices to become perfectly crisp while absorbing the tangy seasoning.
Another reason I enjoy this recipe is that it feels lighter than many packaged snacks. The zucchini provides natural flavor and texture while the vinegar and salt create a bright, satisfying taste.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
10 oz zucchini, sliced into thin 1/8-inch rounds 2.5 tbsp olive oil 2.5 tbsp white balsamic vinegar 1.5 tsp salt
Directions
I start by preheating the oven to 225°F (110°C) and lining a baking sheet with parchment paper.
Next, I slice the zucchini into thin rounds about 1/8 inch thick. Keeping the slices evenly sized helps them bake evenly and become crisp at the same time.
In a mixing bowl, I combine the olive oil, white balsamic vinegar, and salt. I add the zucchini slices and gently toss them until they are evenly coated with the mixture.
I arrange the zucchini slices in a single layer on the prepared baking sheet, making sure they do not overlap. This helps them crisp up during baking.
I place the tray in the oven and bake the zucchini slowly for about 1 hour and 45 minutes to 2 hours, flipping the slices halfway through cooking so they dry evenly.
Once the chips become lightly golden and crisp, I remove them from the oven and allow them to cool slightly. As they cool, they become even crispier.
Finally, I serve the zucchini chips immediately as a snack or side.
Servings and timing
This recipe makes about 4 servings.
Preparation time: about 20 minutes Cooking time: about 2 hours Total time: about 2 hours 20 minutes
Variations
I sometimes experiment with a few variations depending on the flavor I want. One variation I enjoy is adding a pinch of garlic powder to the seasoning for a savory twist.
Another option I like is sprinkling a little smoked paprika over the zucchini slices before baking for a subtle smoky flavor.
If I want a sharper tang, I occasionally use a mix of white vinegar and balsamic vinegar.
For a slightly spicy version, I add a small pinch of cayenne pepper to the seasoning mixture.
storage/reheating
I store leftover zucchini chips in an airtight container at room temperature for up to 2 days.
If they begin to soften, I place them back in the oven at a low temperature for about 5 to 10 minutes to restore some of their crispness.
I try to keep them in a dry container because moisture can cause them to lose their crunch.
FAQs
Why do the zucchini slices need to be very thin?
Thin slices help the zucchini dry out during baking, which allows them to become crisp instead of soft.
Can I make these chips in an air fryer?
Yes, I sometimes cook them in an air fryer at a low temperature, checking frequently so they do not burn.
Why use white balsamic vinegar?
White balsamic vinegar gives a milder, slightly sweet tang that pairs nicely with the zucchini.
How do I keep the chips from sticking?
I line the baking sheet with parchment paper and spread the slices in a single layer to prevent sticking.
Can I add other seasonings?
Yes, I like experimenting with spices such as garlic powder, paprika, or onion powder to change the flavor.
Conclusion
I find these Salt and Vinegar Zucchini Chips to be a flavorful and satisfying snack that is easy to prepare at home. The combination of tangy vinegar, salt, and crispy zucchini creates a snack that feels both light and bold. Whenever I want a crunchy alternative to traditional chips, this recipe becomes a simple and delicious option.
The Best salt and vinegar zucchini chips baked until perfectly crisp with a bold tangy flavor. This easy healthy snack is a delicious alternative to traditional potato chips.
Ingredients
10 oz zucchini, sliced into thin ⅛-inch rounds
2½ tablespoons olive oil (extra light olive oil for a neutral taste)
2½ tablespoons white balsamic vinegar
1½ teaspoons salt
Instructions
Preheat the Oven
Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
Slice the Zucchini
Slice the zucchini into very thin ⅛-inch rounds using a mandoline or sharp knife for even thickness.
Season the Zucchini
In a large bowl, gently toss the zucchini slices with olive oil, white balsamic vinegar, and salt until evenly coated.
Arrange on Baking Sheets
Lay the zucchini slices in a single layer on the prepared baking sheets. Avoid overlapping to ensure even crisping.
Bake Slowly
Bake for 1 hour, then flip the slices and continue baking for another 45–60 minutes, or until the chips are crisp and lightly golden.
Cool and Crisp
Remove the zucchini chips from the oven and allow them to cool for 10–15 minutes. They will continue to crisp as they cool.
Serve
Serve immediately as a crunchy snack or healthy side dish.
Notes
Using a mandoline slicer helps achieve evenly thin slices for the best crisp texture.
Keep an eye on the chips during the final baking stage to prevent burning.
If some chips finish earlier than others, remove them while allowing the rest to continue baking.
Store leftovers in an airtight container for up to 2 days.
