Salt & Vinegar Zucchini Chips

YouTube video

Salt & Vinegar Zucchi Chips

Jill Dalton
I am always looking for a tasty replacement for tortilla chips and these Plant Based Vegan Salt & Vinegar Zucchini Chips fit the bill! I have a love/hate relationship with corn tortilla chips. I absolutely love them but I hate the fact that they are cooked in oil and I always eat too many leaving me feeling bloated and terrible. These zucchini chips are delicious and satisfying and you can eat as many as you want guilt free!
5 from 3 votes
Prep Time 15 minutes
Cook Time 20 hours
Total Time 20 hours 15 minutes
Course Snack
Cuisine American
Servings 8 people
Calories 41 kcal

Ingredients
 
 

Instructions
 

  • Mandolin slice the zucchini into rounds.
  • Mix remaining ingredients in a large mixing bowl.
  • Place zucchini rounds in the mixture and massage around until well coated.
  • Place onto dehydrating trays with a mesh screen.
  • Dehydrate for 12- 20 hours at 115°F or until they are crisp.
  • You can dehydrate them at a higher temperature to quicken the process. 115° retains more of the nutrients.

Nutrition

Calories: 41kcalCarbohydrates: 7gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.02gSodium: 14mgPotassium: 508mgFiber: 2gSugar: 4gVitamin A: 344IUVitamin C: 31mgCalcium: 28mgIron: 1mg

21 thoughts on “Salt & Vinegar Zucchini Chips”

  1. I’m confused…do you dry the chips and then dip them into the Braggs, vinegar mixture? Or do you dip the zucchini into the mixture before drying? Thanks.

    1. Sorry about the lack of instructions. Stir the remaining ingredients other than the zucchini and then mix in the zucchini until they are well coated before dehydrating.

    1. Yes, you can layer them on a parchment lined baking tray at 200° or lower if your oven will go that low. Start with 2 hours and then check periodically until crispy.

    1. Sorry about the lack of instructions. Stir the remaining ingredients other than the zucchini and then mix in the zucchini until they are well coated before dehydrating.

  2. Hi there. Thank you for the recipe. In the written recipe, the directions only show what to do with the zucchini. I am not seeing what to do with the rest of the ingredients. Thanks again.

    1. Sorry about the lack of instructions. Stir the remaining ingredients other than the zucchini and then mix in the zucchini until they are well coated before dehydrating.

  3. The instructions don’t include when to add all of the other ingredients to the zucchini. Is it before you dehydrate or after? Thank you!

    1. Sorry about that. Yes, you mix the other ingredients together and then mix the zucchini in until they are well coated before dehydrating.

  4. Quick question. Do you marinate them in the other ingredients after slicing or just toss them in the other ingredients prior to dehydrating?

    1. Sorry about the lack of instructions. Stir the remaining ingredients other than the zucchini and then mix in the zucchini until they are well coated before dehydrating.

    1. I think the people querying this didn’t watch the video. It’s probable that the first copy of the printed recipe didn’t have the instructions about mixing the zucchini with the coating.

  5. According to Dr. Russell Blaylock, nutritional yeast is an excitotoxin (much like MSG). I have your cookbook, and love your recipes, but always omit the yeast. Please consider finding an alternative to the yeast. Perhaps white miso?

    I’m also not a big sweet eater and would love to see more of a focus main dishes and gluten free breads, like your wonderful irish soda bread!

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