If you’re craving a crispy, salty snack, these dehydrator zucchini chips are your new best friend! Super easy to make, customizable with different seasonings, and absolutely delicious! The best bit is they are super low-carb and easy to make!
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Keto Salt and vinegar Chips in a bamboo cone

What Are Dehydrated Zucchini Chips?

Dehydrated zucchini chips are a crunchy, low-carb alternative to traditional potato chips. These crispy, flavorful chips are made by thinly slicing zucchini, seasoning them, and then slowly drying them in a food dehydrator or oven. This particular recipe seasons them with a tangy salt and vinegar seasoning that makes them completely addictive! These ones get the big thumbs up! They are a favourite snack of ours, and I hope you love them too!

Why You’ll Love This Recipe

Crunchy, salty, and perfectly seasoned these dried zucchini chips are the perfect tasty snack. They’re keto-friendly, super easy to make, and totally customisable. Plus, they satisfy that chip craving without all the carbs.

Dehydrator Zucchini Chips ingredients on a chopping board.

The Ingredients

  • Zucchini Thinly slice for the crispiest chips. You can also use summer squash.
  • Cucumber: Adds a unique twist but contains more water, so dehydrate longer.
  • Vinegar: White vinegar gives the classic tang, but apple cider vinegar is tasty alternative
  • Salt Flakes: Enhances the flavour without overpowering. Sea salt or kosher salt works well. Do not used iodised salt or table salt.
  • Xanthan Gum: Helps seasoning stick. If you have an intolerance you can leave it out.
Sliced Zucchini with 2 bottles of seasoning.

Pro Tips for Perfect Zucchini Chips Recipe

✔ Slice evenly for consistent drying. ✔ Marinate overnight for better flavour absorption. ✔ Use a mandoline slicer to get ultra-thin, crispy chips. ✔ Check for doneness if they’re chewy, they need more time. ✔ Season before drying if you prefer a stronger flavour punch. ✔ Use any seasoning you like. Some prepackaged brands are low-carb friendly and gluten free.

How I Make Them

A knife and sliced cucumber.
A big bowl of sliced zucchini and cucumbers.

Step 1. Cut the zucchini, cucumber, or whatever vegetable into thin slices. You can use a mandolin or a sharp knife. Cut into rounds, and do not peel the vegetable.

Step 2. In a small bowl combine all seasoning ingredients. Spread out onto a piece of baking paper and leave to dry overnight, or use a dehydrator to dry out.  (If the seasoning is still wet against the baking paper just peel off and flip over)

Step 3. 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.

A black mortar with white seasoning in it.
Zucchini slices laid out on a round dehydrator tray.

Step 4. 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.

Step 5. Place the chips into a single layer on dehydrator trays or baking trays. Sprinkle liberally with seasoning. Dry at 55-60℃ for 8 -12 hours until crispy zucchini slices.  (This will depend on your chip thickness). Alternatively, dehydrate in the oven at 60°C until dry and crisp.

Ways to Make Dehydrated Zucchini Chips

In a Dehydrator: The best method for even drying and optimal crunch.

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In the Oven: Set at a low temp (60°C) and bake slowly until they are crispy zucchini chips. Leave to cool until room temperature before storing in an airtight container.

In the Air Fryer: Works well for small batches. Arrange chips in a single layer and dehydrate zucchini chips at 60°C for 5-8 hours, checking for crispness. They do not crisp afterwards so continue until crispy. The timing depends on the thickness and water content of the zucchini. Try air fryer parsnip chips, beetroot chips, kale chips. They are all so damn good, healthy, and tasty!

Flavour & Seasoning Ideas

One of the best things about dehydrated zucchini chips is how customisable they are. Plus, you can use almost any vegetable. Here are a few tasty variations.

BBQ – Use smoked paprika, onion powder, and a dash of sweetener for a smoky-sweet flavor.

Salt & Vinegar (as in this recipe!) – Tangy and bold, perfect for salt and vinegar chip lovers.

Cheesy Nacho – Toss with nutritional yeast, paprika, and a touch of garlic powder.

Spicy Chili Lime – Season with chili powder, lime zest, and sea salt.

Ranch – Mix dried dill, onion powder, garlic powder, and buttermilk powder for a classic ranch taste. For low carb seasoning, use our low carb ranch seasoning recipe.

What to Serve with Zucchini Chips

  • Dips: Guacamole, ranch, tzatziki, or hummus
  • Cheese Boards: Pair with sliced cheese, olives, and cured meats
  • Soup & Salads: Use as a crispy topping for extra crunch
  • Keto-Friendly Sandwiches: Serve alongside a keto beef burger or sandwich made with our low carb bread recipe.

Frequently Asked Questions

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.

How do you keep zucchini chips from sticking?

Use a little olive oil on the tray to prevent sticking.

a stack of zucchini chips on a speckled table

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zucchini chips in a bamboo cone

Dehydrator Zucchini Chips

If you’re craving a crispy, salty snack, these dehydrator zucchini chips are your new best friend! Super easy to make, customizable with different seasonings, and absolutely delicious! The best bit is they are super low-carb and easy to make!
5 from 26 votes!
Prep Time: 10 minutes
Cook Time: 12 hours
Total Time: 20 hours 10 minutes
Course: Snack
Cuisine: Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 9kcal
Author: Megan Ellam
Servings: 6 serves
Tap or hover over number to scale ingredients
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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

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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 “Dehydrator 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.

    Reply
    1. Megan Mad Creations Hub

      Yay! That is so cool to hear!

      Reply
  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

    Reply
    1. Megan Mad Creations Hub

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

      Reply
  3. Jenny

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

    Reply
  4. Michelle

    Has anyone made these with vinegar powder?

    Reply
  5. Pattie

    How many chips allowed for 1 serving?

    Reply
    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.

      Reply
  6. Michelle

    I do not have zanthan ?

    Reply
    1. Megan

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

      Reply
  7. Anonymous

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

    Reply
    1. Megan

      Just to taste

      Reply
  8. Catherine

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

    Reply
  9. Megan

    5 stars
    Chippies! Yay!

    Reply
5 from 26 votes (24 ratings without comment)

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