Salt & Vinegar Zucchini Chips

by 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!

Salt & Vinegar Zucchini Chips

Print Recipe
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.2/5
( 32 voted )

Ingredients

3 - 4 medium size zucchini (about 2 pounds)
2 tablespoons Braggs liquid aminos (or low sodium soy sauce/tamari)
3 tablespoons white wine vinegar
3 tablespoons nutritional yeast
1/2 teaspoon pepper

Instructions

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

 

By the Whole Food Plant Based Cooking Show on YouTube

plantbasedcookingshow.com

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18 comments

B August 28, 2021 - 12:21 pm

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.

Reply
Jill Dalton August 29, 2021 - 12:00 pm

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.

Reply
Lu August 28, 2021 - 1:09 pm

what would be the oven temp and time if I don’t have a dehydrator? Is it possible?

Reply
Jill Dalton August 29, 2021 - 11:59 am

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.

Reply
LuLu August 29, 2021 - 1:23 pm

Thanks…. Make this recipe more accessible to those without a dehydrator.

Reply
Marilena Iordanou August 29, 2021 - 12:18 am

I think you missed out a step.

Reply
Jill Dalton August 29, 2021 - 11:57 am

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.

Reply
Cheri August 29, 2021 - 12:34 am

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.

Reply
Jill Dalton August 29, 2021 - 11:57 am

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.

Reply
Cheri August 31, 2021 - 12:14 pm

Thank you for the clarification and help.

Reply
Katie Williams August 29, 2021 - 1:07 am

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!

Reply
Jill Dalton August 29, 2021 - 11:56 am

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

Reply
Laurie August 29, 2021 - 6:19 am

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

Reply
Jill Dalton August 29, 2021 - 11:55 am

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.

Reply
Jackie August 29, 2021 - 6:26 pm

I ground up a jalapeño and stirred that in. Yum! Thank you Jill!

Reply
laurie September 5, 2021 - 7:50 am

Girls, what is wrong with me??? I thought the directions were clear …am I missing someting

Reply
Maureen November 27, 2021 - 6:38 pm

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.

Reply
Renate September 5, 2021 - 12:32 pm

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!

Reply

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