Salt and Vinegar Zucchini Chips

Wondering what to do with a mountain of zucchini? Dig into the pile and create a healthy treat to snack on.

125 mL (1/2 cup) white vinegar

125 mL (1/2 cup) water

One medium zucchini

7.5 mL (1/2 Tbsp) sea salt

30 mL (2 Tbsp) olive oil

Large bowl

Dehydrator

Slice one small zucchini into slices less than 1/2 a centimeter thick.

Place the zucchini slices into a bowl and cover them with a mixture of 250 mL vinegar and 250 mL water. Marinate them overnight. Make sure that the slices are covered. If they are not, make more of the vinegar and water mixture.

In the morning, remove the slices and pat them with a cloth until they are just barely damp. Toss the slices in the olive oil and sea salt, and then place them on the dehydrator racks.

Dehydrate the zucchini slices until they are crispy, and enjoy as a snack. If you don’t have a dehydrator, you can use an oven on its lowest setting.

If you like chips that are more salty than sour, reduce the vinegar to 1/3 of a cup and add 2/3 of a cup of water instead. Experiment with flavoured vinegars as well – balsamic vinegar is a good one to begin with.

If you grow zucchini, you likely have more than one small zucchini to use. Scale the recipe up if you need to.

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