Can you make zucchini chips in an air fryer?

Absolutely. Air fryers are a quick way to get crisp chips with less oil. Just preheat, lay out the slices, and flip once halfway through cooking. Don’t overcrowd for best results.

Are zucchini chips actually healthy?

Yes, they’re low in calories, carbs, and fat—especially when baked or dehydrated. Unlike potato chips, you’re getting fiber, vitamins, and fewer additives.

How do you keep zucchini chips from getting soggy?

Dry them well before cooking and store in an airtight container with a paper towel. Let them cool completely before sealing them away to avoid trapped steam.

What type of vinegar is best for zucchini chips?

White balsamic vinegar is ideal—it’s mild and slightly sweet. Apple cider vinegar or white wine vinegar can work too, but avoid anything too acidic like distilled white vinegar unless diluted.

Salt and Vinegar Zucchini Chips – The Best Crispy Keto Snack (3 Ways!)

Name: Salt and Vinegar Zucchini Chips
Prep time: 15 min
Cook time: PT-486053H57M6S
Total time: 12 h 15 min
Cuisine: American
Ingredients: 8 oz zucchini (about 2 medium), thinly sliced; 2 tablespoons extra virgin olive oil or avocado oil; 2 tablespoons white balsamic vinegar; 2 teaspoons coarse sea salt

Description

These Salt and Vinegar Zucchini Chips are a healthy, crispy, low-carb snack you can make in the oven, dehydrator, or air fryer. Perfect for keto, gluten-free, or clean eating lifestyles.

Ingredients

Scale

8 oz zucchini (about 2 medium), thinly sliced
2 tablespoons extra virgin olive oil or avocado oil
2 tablespoons white balsamic vinegar
2 teaspoons coarse sea salt

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Instructions

Slice zucchini into thin rounds using a mandolin or sharp knife.
In a small bowl, whisk together olive oil and white balsamic vinegar.
Place zucchini slices in a large bowl and toss with the oil and vinegar mixture until evenly coated.
Arrange zucchini slices in a single layer on dehydrator trays, a parchment-lined baking sheet, or air fryer basket.
Sprinkle evenly with coarse sea salt.
For dehydrator: Dry at 135°F for 10–14 hours, checking for crispness based on slice thickness.
For oven: Bake at 200°F for 2–3 hours, flipping halfway through.
For air fryer: Preheat to 250°F, air fry for 10 minutes, flip, then cook another 10–15 minutes until crispy.
Let chips cool completely before storing in an airtight container.

Notes

Use a mandolin for uniform slicing and even cooking.
Store chips in an airtight container with a paper towel to maintain crunch.
To re-crisp, bake at 250°F for 5–7 minutes.
White balsamic vinegar provides a mild, slightly sweet tang—best for this recipe.

Prep Time: 15 minutes
Cook Time: 12 hours (dehydrator) / 2–3 hours (oven) / 25 minutes (air fryer)
Category: Snacks
Method: Dehydrator, Oven, Air Fryer
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 79
Sugar: 3g
Sodium: 1169mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg