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.
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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Keto Salt and Vinegar Chips
- 1 large continental cucumber sliced thinly into rounds
- 2 large zucchinis sliced thinly into rounds
- 60 g white vinegar or you could use apple cider vinegar
- 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.
Your Own Notes
14 responses to “Zucchini Chips with Salt and Vinegar”
Thank you for the recipe 🙂
We have an Excalibur dehydrator – how many hours should I set this for?
Is there anything you can use instead of vinegar? I don’t like salt and vinegar flavoured things
Has anyone made these with vinegar powder?
How many chips allowed for 1 serving?
I do not have zanthan ?
do you use all the salt seasoning on just two zucchinis and a cucumber? surely not? Or just a bit?
Loved these! Such a great idea. Will be making again.