Crunch into Keto Salt and Vinegar Zucchini Chips: The Ultimate Crispy and Tangy Low-Carb Snack!

For those following a ketogenic diet or simply looking for a healthier alternative to traditional potato chips, these keto salt and vinegar zucchini chips are a game-changer. These chips offer a satisfying crunch and the classic tangy flavor of salt and vinegar, all while being low in carbohydrates.

Why Zucchini?

Zucchini is a versatile vegetable with a neutral flavor, making it an excellent base for various seasonings. It is also low in calories and carbohydrates, making it ideal for a keto-friendly snack. Zucchini is also low in calories, which, along with its relatively neutral flavor, makes it perfect to make just about anything. Zucchini isn’t over the top in terms of the nutrients it contains, though it does have some vitamin C.

The Allure of Salt and Vinegar

The combination of salt and vinegar is a timeless favorite. The tanginess of the vinegar complements the saltiness, creating an addictive flavor profile that keeps you coming back for more. For all the salt and vinegar fans out there! Just thinking about this flavor combination makes my mouth water.

Key Ingredients

Zucchini: The star of the show, providing the base for the chips. Thinly slice for the crispiest chips.
Vinegar: Apple cider vinegar is often preferred for its tangy quality.
Salt: Enhances the flavor without overpowering. Sea salt or kosher salt works well.
Oil: Olive oil, avocado oil, or grapeseed oil can be used. Extra virgin olive oil is considered the best. It's not great for high temperature cooking. It does work great in these zucchini chips though, because you cook them at a low temperature! If you want a great all purpose oil, regular olive oil is good.
Xanthan Gum (Optional): Helps the seasoning stick to the chips. The xanthan gum is used to soak up the vinegar. While the salt will absorb the vinegar the xanthan gum make the mixture into a paste that dries out fast and can be ground to make a powder that adheres to the chips. I do not recommend leaving it out.
Black Pepper (Optional): Adds a hint of spice and depth of flavor. Black pepper is known for its high antioxidant content, and has been used for centuries as a flavor enhancer, immune booster, and treatment for various conditions.
Dried Dill (Optional): A non-traditional addition that brings out a pickle-like flavor. Dried dill is optional in this recipe. It's not really traditional in salt and vinegar chips. Fresh dill would be great, too. It kind of brings out a pickle-like flavor with the vinegar.

Equipment

Mandoline Slicer or Sharp Knife: For thinly slicing the zucchini. My favorite and preferred method for making crispy chips is always the dehydrator above the other cooking options.
Dehydrator or Oven or Air Fryer: For drying the zucchini chips.
Non-Reactive Bowl: For marinating the zucchini.
Dehydrator Trays or Baking Trays: For drying the chips.

Step-by-Step Instructions

Preparing the Zucchini

Slice the Zucchini: Use a mandoline or a sharp knife to slice the zucchini thinly and evenly. Slice zucchini very thin - around 1/16 of an inch - using a mandolin slicer, or a very steady hand. The key to making a real good crispy chip out of zucchini is all in how you slice it.
Marinate in Vinegar: Place the zucchini slices in a non-reactive bowl. Pour the vinegar over the zucchini and toss to coat. Place into the fridge to marinate overnight.
Soak in Vinegar: Let the zucchini soak in the vinegar for at least 30 minutes. The secret to the flavor is to let the zucchini slices soak in the vinegar for at least 30 minutes.

Preparing the Seasoning

Combine Seasoning Ingredients: In a small bowl, combine the salt, and any other desired seasonings.

Drying the Chips

Dehydrator Method

Arrange on Trays: Place the zucchini chips in a single layer on dehydrator trays. Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.
Sprinkle with Seasoning: Sprinkle liberally with the seasoning mixture.
Dehydrate: Dry at 55-60°C (130-140°F) for 8-12 hours, until the chips are crispy. Depending on how thin you sliced the zucchini and on your dehydrator the drying time will vary, anywhere from 8-14 hours. My temperature setting was 135 degrees F.

Oven Method

Preheat Oven: Preheat the oven to a low temperature of 60°C (140°F). Preheat oven to 225 degrees F.
Arrange on Baking Sheet: Line a cookie sheet with parchment paper. Lay zucchini evenly.
Bake: Bake for several hours, flipping occasionally, until the chips are crispy. To make in the oven: Line a cookie sheet with parchment paper. Lay zucchini evenly. Bake at 200 degrees F for 2-3 hours. Rotate half way during cooking time.

Air Fryer Method

Preheat Air Fryer: Preheat your air fryer to 250 degrees F.
Arrange in Basket: Lay zucchini slices onto basket, slightly overlapping, you may need to do this in two batches.
Air Fry: Air fry for 10 minutes. Flip over. Air fry for another 10-15 minutes or until desired crispness. Air fry for 10 minutes. Flip over to the other side. Sprinkle with salt.

Cooling and Storing

Cool Completely: Allow the chips to cool completely before storing. Cool completely, and store in an airtight container.
Store: Store the chips in a dry, airtight container for up to 30 days. They should stay crispy for about a week or two.

Tips for Perfect Chips

Slice Evenly: Ensure the zucchini slices are evenly thin for consistent drying. Slice evenly for consistent drying.
Marinate for Flavor: Marinating the zucchini overnight enhances flavor absorption. Marinate overnight for better flavour absorption.
Use a Mandoline: A mandoline slicer helps achieve ultra-thin, crispy chips. Use a mandolin slicer to get ultra-thin, crispy chips.
Check for Doneness: If the chips are chewy, they need more drying time. Check for doneness if they’re chewy, they need more time.
Seasoning Timing: Season before drying for a stronger flavor punch. Season before drying if you prefer a stronger flavour punch.
Prevent Sticking: Use a little olive oil on the tray to prevent sticking. How do you keep zucchini chips from sticking? Use a little olive oil on the tray to prevent sticking.
Crispy outcome: They do not crisp afterwards so continue until crispy.

Customization Options

One of the best things about dehydrated zucchini chips is how customisable they are. Plus, you can use almost any vegetable. If you want to make zucchini chips but don’t like salt and vinegar, you can change the seasoning flavor.

Everything Bagel Seasoning: For a savory and nutty flavor. You really can’t go wrong with Everything Bagle chips.
Ranch Seasoning: Mix dried dill, onion powder, garlic powder, and buttermilk powder for a classic ranch taste. Ranch - Mix dried dill, onion powder, garlic powder, and buttermilk powder for a classic ranch taste.
Jalapeno Chips: If you like a little spice, then make these jalapeno chips. They are crispy and hot.
Pepperoni Chips: A milder option that still has spice is these pepperoni chips.
Keto Pickle Chips: My other favorite recipe is for keto pickle chips. They are really easy to make in your air fryer.

Troubleshooting

Why are my dehydrator zucchini chips not crispy? If they’re chewy, they may not be fully dehydrated. Extend the drying time and ensure they’re in a single layer. All zucchini vary in moisture content and the thickness you slice can also play a part. Dehydrate until they are crispy. The timing is a guide only.
Can I make zucchini chips without a dehydrator? Yes! Use a low-temp oven (60°C) and bake for several hours, flipping occasionally.

Health Benefits

Keto-Friendly: These chips typically contain only 2g net carbs per serving, making them a perfect snack for those following a ketogenic diet. These keto salt and vinegar zucchini chips only have 2g net carbs in each serving!
Low-Carb: Ideal for anyone looking to reduce their carbohydrate intake. These Easy Crispy Salt and Vinegar Zucchini Chips are gluten free, grain free, keto and low carb too!
Gluten-Free and Grain-Free: Suitable for those with gluten or grain sensitivities.
Healthier Alternative: A much healthier option compared to traditional potato chips. They are made from thin-sliced zucchini, so they are a lot healthier than potato chips.
Low calorie: Crispy, tangy, salty, and even low calorie and low carb!

Serving Suggestions

Snack on Their Own: Enjoy these chips as a standalone snack.
Pair with Dips: Serve with your favorite keto-friendly dips.
Accompany Meals: Use as a side dish for lunch or dinner. After you make these chips, eat them with some yummy keto popcorn chicken and keto pizza grilled cheese.

A Party-Perfect Snack

These easy low carb zucchini chips are a hit for any party! Enjoy the New Year’s bash at home or at a party and bring these! Everyone will want them so you might want to make double!

Read also: Easy Low-Carb Cheese Crackers

Read also: Magnesium Supplements for Keto

tags: #keto #salt #and #vinegar #chips #recipe