If you’re craving a crunchy, tangy snack that feels light yet bursting with flavor, the Salt and Vinegar Zucchini Chips Recipe is exactly what you need. These chips transform humble zucchini into irresistibly crisp bites, perfectly balanced with the sharp brightness of vinegar and the delicate saltiness that keeps you reaching for more. They’re a fantastic alternative to traditional potato chips, offering a fresh twist that’s both satisfying and slightly addictive. Whether you’re craving a guilt-free snack or a creative appetizer, this recipe will quickly become a favorite staple in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is surprisingly simple, but each one plays a crucial role in making these zucchini chips irresistibly tasty and crisp. From the fresh zucchini to the zing of the vinegar, every component adds a special touch to the final crunch and flavor.
- 2 medium zucchini (about 300g): Choose firm zucchini to ensure crispy chips with the perfect texture.
- 2 tbsp extra virgin olive oil: Lightly coats the slices to help them crisp up in the oven while adding a subtle richness.
- 1 tsp sea salt: Enhances flavor and brings out the natural sweetness of zucchini.
- 3 tbsp white vinegar: The star tangy ingredient that delivers that classic salt and vinegar bite.
- 1 tsp smoked paprika (optional): Adds a smoky depth and beautiful color to your chips if you want to take this recipe up a notch.
How to Make Salt and Vinegar Zucchini Chips Recipe
Step 1: Prepare the Oven and Baking Sheets
Start by preheating your oven to a low and slow 225°F (110°C). This low temperature is the secret to drying out the zucchini slices without burning them, making sure each chip comes out crisp and golden. Line two baking sheets with parchment paper to prevent sticking and promote even baking.
Step 2: Slice Your Zucchini Thinly
Using a mandoline slicer, or a sharp knife if you’re feeling steady-handed, slice the zucchini into rounds about 1/8 inch thick. Thin slices are essential for achieving that delightful crunch, so try to keep them as even as possible for consistent cooking.
Step 3: Toss with Olive Oil and Vinegar
In a large bowl, combine the zucchini slices with the extra virgin olive oil and white vinegar. Give everything a good toss until each slice is coated evenly. This vinegar bath is what sets these chips apart by infusing them with that signature tangy punch before they hit the oven.
Step 4: Season with Salt and Optional Paprika
Sprinkle sea salt generously over the slices to balance the sharpness of the vinegar. If you want to add a smoky twist, now’s the time to sprinkle on the smoked paprika. This optional step adds depth and a gorgeous reddish hue that looks as good as it tastes.
Step 5: Arrange and Bake
Lay your zucchini slices out in a single layer across the baking sheets; it’s important they don’t overlap to allow proper airflow and crisping. Bake in the oven for approximately 2 hours, flipping halfway if you want extra even crispness. They’re ready when each chip is golden brown and crisp to the bite.
Step 6: Cool and Enjoy
Once baked, transfer your chips to wire racks and let them cool for a few minutes. Cooling lets the chips finish crisping up, making sure you get that satisfying crunch with every bite.
How to Serve Salt and Vinegar Zucchini Chips Recipe
Garnishes
Enhance your salt and vinegar zucchini chips by adding fresh herbs like chopped dill or parsley sprinkled on top right after baking. A light dusting of extra smoked paprika or a squeeze of fresh lemon juice can also amp up the flavor beautifully.
Side Dishes
These chips are fantastic alongside dips like herbaceous tzatziki, creamy garlic aioli, or even a tangy ranch dip. Pair them with grilled meats or fresh salads for a crunchy, flavorful contrast that elevates your whole meal.
Creative Ways to Present
Serve your chips in rustic bowls lined with parchment paper or get playful by stacking them in little cones or mason jars for a charming snack presentation at parties. Layer them under melted cheese for a crunchy topping on casseroles or enjoy them as part of a vegetable charcuterie platter.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store your zucchini chips in an airtight container at room temperature to help maintain their crispness. Avoid refrigerating as moisture can make them soggy, but within a day or two, they should still taste delightfully crunchy.
Freezing
Freezing zucchini chips isn’t recommended because the moisture content of zucchini causes them to lose their crisp texture upon thawing. To enjoy the best crunch, it’s better to make smaller batches and consume them fresh.
Reheating
If your chips lose some of their crunch, you can briefly reheat them in a low oven at 225°F (110°C) for about 5-10 minutes to help revive their crispness. Keep an eye on them so they don’t burn during this quick refresh.
FAQs
Can I use other types of vinegar in this Salt and Vinegar Zucchini Chips Recipe?
Absolutely! While white vinegar is traditional and provides a clean, sharp tang, you can experiment with apple cider vinegar for a slightly sweeter flavor or malt vinegar for a classic British-style salt and vinegar chip taste.
How thin should I slice the zucchini for the best chips?
Slicing about 1/8 inch thick gives you the perfect balance of crispiness and sturdiness. Thicker slices risk being chewy instead of crispy, and thinner ones might burn or break apart.
Is this recipe suitable for vegans and gluten-free diets?
Yes! This Salt and Vinegar Zucchini Chips Recipe uses simple plant-based ingredients, making it naturally vegan and gluten-free. Just double-check that any optional seasonings or dips are free of animal products or gluten if you want to keep it fully compliant.
Can I make this recipe without an oven?
The oven is key to drying out the zucchini slices slowly and evenly, but you could try a dehydrator if you have one. Air frying may work too but watch carefully as it cooks much faster and you risk burning the chips.
What’s the best way to get really crispy zucchini chips?
Pat your zucchini slices dry before tossing with oil and vinegar to reduce moisture. Use parchment paper to avoid sticking, space slices in a single layer, and bake low and slow. These tips are the golden rules for achieving maximum crispness.
Final Thoughts
This Salt and Vinegar Zucchini Chips Recipe is a game-changer when it comes to healthy snacking. It’s simple, delicious, and surprisingly addictive. Whether you’re serving them as a snack, appetizer, or crunchy topping, these chips bring a fresh, tangy delight that’s hard to beat. Give the recipe a try—you won’t regret turning zucchini into your new favorite chip obsession!
Print
Salt and Vinegar Zucchini Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Salt and Vinegar Zucchini Chips are a crispy, tangy, and healthier snack alternative. Thinly sliced zucchini is coated with extra virgin olive oil, white vinegar, sea salt, and smoked paprika, then slow-baked at a low temperature to achieve a golden, crunchy texture. Perfect for a guilt-free treat or party appetizer.
Ingredients
Ingredients
- 2 medium zucchini (about 300g)
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 3 tbsp white vinegar
- 1 tsp smoked paprika (optional)
Instructions
- Preheat Oven: Preheat your oven to 225°F (110°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure easy cleanup.
- Slice Zucchini: Using a mandoline slicer or a sharp knife, carefully slice the zucchini into thin rounds approximately 1/8 inch thick to ensure even baking and crispiness.
- Toss with Oil and Vinegar: In a large bowl, combine the zucchini slices with extra virgin olive oil and white vinegar. Toss well until every slice is evenly coated, which will help infuse flavor and promote crisp texture during baking.
- Season: Sprinkle the sea salt evenly over the zucchini slices. If you like a smoky depth, add the smoked paprika and toss gently to distribute the seasoning.
- Arrange on Baking Sheets: Lay the zucchini slices in a single layer on the prepared baking sheets, making sure none overlap to allow even air circulation and crisping.
- Bake: Place the trays in the preheated oven and bake for about 2 hours, or until the zucchini chips turn golden brown and become crispy. Ovens vary, so check occasionally after 90 minutes to prevent burning.
- Cool: Remove the baked chips from the oven and transfer them onto wire racks. Let the chips cool completely to firm up and achieve maximum crispness before serving.
Notes
- For extra crispiness, flip the zucchini slices halfway through baking.
- Using a mandoline ensures uniformly thin slices that crisp consistently.
- Adjust sea salt amount according to taste or dietary needs.
- Store cooled chips in an airtight container for up to 2 days to maintain freshness.
- Smoked paprika is optional but adds a nice smoky flavor balance to the tangy vinegar.
