Comments on: Salt and Vinegar Zucchini Chips

By: Jaci

Jaci — Tue, 23 Aug 2022 02:38:06 +0000

I usually use the dehydrator for zucchini chips, but it wasn’t available today, so used this recipe. I was hoping this process would give more zing to the flavor, because with low temp dehydrating you can’t even taste the vinegar or the salt.
This recipe definitely had a more pronounced flavor; but, they were more cooked than dried, almost to the point of tasting burned. I did bake at 225 deg for 2 hours. At 1-1/2 hours they were really soft and sitting in puddles of oil. So I flipped them and sopped up some of the oil just laying there.

If this is not what others are experiencing, I’d love to know what I did wrong.

By: Jodi chadwick

Jodi chadwick — Fri, 02 Apr 2021 15:31:11 +0000

I made these exactly like recipe calls for. After cooling for a bit they were good minimal crunchiness. Left them in a sealed container overnight the crunchiness was gone and they were soggy. If I would have put them back in the oven they would have burned to a crisp.

By: Maurine C Peake

Maurine C Peake — Sat, 13 Feb 2021 17:12:33 +0000

Can you use an Air Fryer?

By: Shen B

Shen B — Thu, 23 Jul 2020 14:50:15 +0000

I made this for the first time and I am in love with these!!!! I'm starting another batch now. Thank you for the recipe

By: Melissa

Melissa — Sun, 12 Jul 2020 02:01:05 +0000

In reply to Ashley. They were or were not crunchy in the dehydrator? I'm a little confused. Thanks! Can't wait to try these.

By: Ashley

Ashley — Tue, 17 Jul 2018 16:20:15 +0000

In reply to Sophia Hsu.

I know I’m responding to this a million years later, but maybe it will help someone in the future who wants to use the dehydrator! I had some zucchini’s and have made these in the oven once before, inhaled them immediately after they were done! So delicious. I recently got a dehydrator and have been itching to use it. So I figured, why not try these with my surplus of zucchini from the garden! I cut parchment paper to the size of the trays to keep the salt and vinegar liquid with the chips. I dehydrated them for 12 hours at 115 and for the most part they weren’t crunchy and delicious. Not as salt and vinegary as the oven method, but easier to control the crucnhiness. My oven chips tended to always have a hint of burnt taste even though they weren’t burnt. I didn’t mind that though. If you use the dehydrator, start checking after 12 hours. 13 or 14 might be better, but I had to get to work and didn’t want to take any chances with an additional 9 hours! 🙂

By: Mary Thaman

Mary Thaman — Fri, 02 Oct 2015 13:08:27 +0000

I cut my slices by hand but strongly recommend food processor to insure that slices are all uniform. Concept if good, however.

By: Sophia Hsu

Sophia Hsu — Wed, 30 Sep 2015 21:29:54 +0000

Great recipe! Could you also use the dehydrator? If so how long should I leave it in for? 🙂 Soph x

By: Linda

Linda — Sun, 22 Mar 2015 19:32:59 +0000

I also love Salt & Vinegar potato chips but don’t eat them often…however, I love this healthier twist on them! Thank you so much for sharing this. You have a lovely blog. 🙂

By: ZazaCook

ZazaCook — Sun, 22 Mar 2015 19:20:16 +0000

Oh, I love zucchini. Your chips look so delicious and beautiful!
Thanks for sharing the recipe.