Perfect tasty crispy chips!
Keto Salt and vinegar Chips in a bamboo cone

My Keto Salt and Vinegar Chips will satisfy any chip fans out there. They are pretty damn tasty. 

While I made these with cucumbers and zucchini, can I just say that seriously these do not taste like vegetables at all.

Deliciously crispy, light and salty with that good hit of white vinegar, these keto chips do have a tendency to disappear in a very short time.

I think these would also work really well crumbled in salads, or even blitzed and a yummy coating for fried fish or chicken.  Haha! If anyone wants to try that and comment on this thread how they went, I would love that.

Now I know it is not recommended to “snack” while on a Keto lifestyle, I “snack” as a meal, by that I mean some meals may only consist of a little meat, cheese, crackers and olives. These chips are just perfect for that kind of meal too.

a stack of zucchini chips on a speckled table

How to make Zucchini Chips

I have made these chips with a dehydrator, however, you could “cook” in the oven at a very low temperature around 60℃ for 12 hours.  

Dehydrators are relatively inexpensive and a great appliance to have.  

Personally, I have used my dehydrator that many times over the years.  It is fabulous for jerky, drying herbs, spices, fruits, vegetables, making fruit and yoghurt roll ups for the kind.

How to store Zucchini Chips

These zycchini chips need to be dried until completely crisp, then left to cool completely.  

You can store them in an airtight container for 1-2 weeks.  

Should you get any softness in them you can return the chips to the dehydrator or oven to crisp back up, but mine have stayed crispy over this time.

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zucchini chips in a bamboo cone

Keto Salt and Vinegar Chips

Perfect tasty crispy chips!
5 from 26 votes!
Prep Time: 10 minutes
Cook Time: 12 hours
Total Time: 20 hours 10 minutes
Course: Snack
Cuisine: Keto
Recipe Category: Low Carb
Calories: 9kcal
Author: Megan Ellam
Servings: 6 serves
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Ingredients 

Salt and Vinegar Seasoning

Chips

  • 1 large (1) continental cucumber sliced thinly into rounds
  • 2 large (2) zucchinis sliced thinly into rounds
  • 60 g (4 tbsp) white vinegar or you could use apple cider vinegar

Instructions

  • In a small bowl combine all seasoning ingredients. Spread out onto a piece of baking paper and allow to dry overnight or use dehydrator to dry out.  (If the seasoning is still wet against the baking paper just peel off and flip over)
  • Place the cucumber and zucchini into a non-reactive bowl. Pour the vinegar into the bowl and toss to coat. Place into the fridge to marinate overnight.
  • Grind the seasoning with a mortar and pestle or give a quick 10 sec/ speed 5 blitz in the blender/Thermomix® to a fine seasoning.
  • Place the chips into a single layer on dehydrator trays or baking trays then sprinkle liberally with seasoning. Dry at 55-60℃ for 8 -12 hours until crisp.  (this will depend on your chip thickness). Alternatively, dehydrate in the oven at 60°C until dry and crisp.

Notes

INGREDIENTS
Xanthan gum – 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. It should be noted that the xanthan gum does NOT make the chips gummy or have any weird mouthful because of its addition to the recipe.
Vegetable – any low carb vegetables can be used in this recipe. Other neutral flavoured veg you could substitute include, chokos (chayote), squash, turnips, swedes, sweet potato, and pumpkin.
DEHYDRATING 
I use a dehydrator to make these chips however a low oven at 60°C will work as well. If it is a static oven it may take longer until the chips are dried completely and crisp. Just continue cooking until they are crisp
STORAGE
Store the chips in a dry airtight container for up to 30 days. If the chips do get soft with time you can dehydrate again to crisp them.

Your Own Notes

Nutrition

Serving: 1serve | Calories: 9kcal | Carbohydrates: 1g | Sodium: 5822mg | Potassium: 68mg | Vitamin A: 35IU | Vitamin C: 1.6mg | Calcium: 11mg | Iron: 0.2mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!

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14 responses to “Zucchini Chips with Salt and Vinegar”

  1. Genise H

    Thank you! Loved this recipe.
    I used zucchini and sweet potato and even my non-keto friends enjoy them.

    1. Megan Mad Creations Hub

      Yay! That is so cool to hear!

  2. Leah

    Hi Megan,

    Thank you for the recipe 🙂

    We have an Excalibur dehydrator – how many hours should I set this for?

    thank you.

    Leah

    1. Megan Mad Creations Hub

      It really depends on how thick you slice them. Check after a few hours and go from there

  3. Jenny

    Is there anything you can use instead of vinegar? I don’t like salt and vinegar flavoured things

  4. Michelle

    Has anyone made these with vinegar powder?

  5. Pattie

    How many chips allowed for 1 serving?

    1. Megan Mad Creations Hub

      Hi Pattie, the nutritional is based on a 1/6th serve of the complete yield. The amount would depend on the size of your zucchini, thickness you cut etc. So simply divide the mixture into equal serving sizes.

  6. Michelle

    I do not have zanthan ?

    1. Megan

      The xanthan makes the paste to create the seasoning. You can try without but I am unsure how it will go.

  7. Anonymous

    do you use all the salt seasoning on just two zucchinis and a cucumber? surely not? Or just a bit?

    1. Megan

      Just to taste

  8. Catherine

    5 stars
    Loved these! Such a great idea. Will be making again.

  9. Megan

    5 stars
    Chippies! Yay!

5 from 26 votes (24 ratings without comment)

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