Salt and Vinegar Zucchini Chips

Everyone seems to love a good chip. However, chips commonly found in stores contain non-organic potatoes, iodized salt, and less than desirable fats. This is very easy to clean up without a serious sacrifice in taste, and with that, zucchini chips were born.


The purpose of this recipe is to provide a healthier alternative to the conventional potato chip. This can be largely accomplished by introducing a generally cleaner vegetable (if choosing conventional), healthier salt, and avoiding less desirable oils.

Equipment Required
  • Dehydrator (preferable) or oven
  • Zucchini (as much as you wish to slice)
  • Sea salt or herbamare
  • Apple cider vinegar
  • Slice zucchini into thin rounds (about an 1/8 inch thick)
  • Soak or toss in apple cider vinegar (depending on your taste preferences for vinegar)
  • Sprinkle salt on chips (as desired)
  • Place in dehydrator at temperature you choose, and remove when they become crispy. ¬†Amount of time will depend on¬†temperature and thickness (budget for at least 8 hours). If choosing oven, bake at the lowest temperature possible.
  • As desired. They’re good for you, remember?