Salt and Vinegar Dehydrated Zucchini Chips Recipe
These Salt and Vinegar Dehydrated Zucchini Chips are a healthy, crunchy snack made by dehydrating thinly sliced zucchini or yellow squash coated in an olive oil, apple cider vinegar, and salt mixture. The low-temperature dehydration process preserves nutrients while creating a crispy texture, making them a perfect light treat for snacking.
- Prep Time: 15 minutes
- Cook Time: 12 hours
- Total Time: 12 hours 15 minutes
- Yield: Approximately 2 servings
- Category: Snack
- Method: Dehydrating
- Cuisine: American
- Diet: Vegan
Ingredients
Ingredients
- 1 yellow squash or zucchini (about 2 cups thinly sliced)
- 2 teaspoons extra virgin olive oil
- 2 tablespoons raw apple cider vinegar
- Salt, to taste
Instructions
- Slice the squash: Using a mandoline set to the ⅛ inch setting, slice the yellow squash or zucchini into thin, even slices. If you prefer thicker chips, you can set the mandoline to a higher setting or slice with a sharp knife.
- Prepare the coating: In a bowl, combine the extra virgin olive oil, raw apple cider vinegar, and salt. Mix well to create a tangy salt and vinegar dressing.
- Coat the squash slices: Pour the oil, vinegar, and salt mixture over the sliced squash. Toss gently to ensure every slice is evenly coated with the mixture.
- Arrange on dehydrator tray: Lay the coated squash slices in a single layer on a Teflon sheet lined dehydrator tray, making sure they do not overlap for even drying.
- Dehydrate until crispy: Set your dehydrator to 110°F (43°C) and dry the squash slices for approximately 12 hours or until they reach a crispy chip-like texture.
Notes
- You can slice the squash between ⅛” and ¼” thickness; thinner slices (⅛”) yield crisper chips.
- If you don’t have a mandoline, use a very sharp knife to slice the squash as thinly and evenly as possible.
- Taste the apple cider vinegar mixture before coating to adjust the salt level and avoid over-salting.
- Dehydrate at the low temperature of 110°F to preserve nutrients and get a satisfying crunch.
- Store dehydrated chips in an airtight container at room temperature; they will stay fresh for about a week, though they may last longer.
