Friday, May 25, 2018

Recipe of the Week: Salt and Vinegar Zucchini Chips

Not everything at a cookout needs to be unhealthy. These salt and vinegar zucchini chips are a simple but delicious treat that all ages with gobble up.


3 medium zucchini

2 Tbsp extra virgin olive oil

2 Tbsp white balsamic vinegar

Coarse Sea Salt for sprinkling

Whisk olive oil and vinegar in a large bowl.

Slice zucchini 1/8” thick with a food slicer.

Add zucchini to bowl and toss until evenly coated.

Lay zucchini slices in a single layer on dehydrator trays and sprinkle with sea salt.

Dehydrate zucchini slices for 6-12 hours at 140° or until they reach chip-like consistency.


  1. Dehydrate 6-12 hours at 400 degrees? Won't they be reduced to ash? I didn't know Nesco's got that hot.

  2. You are completely right, Brian. Good call! This has been updated, luckily, the max temperature on our Dehydrators is 160, which won't do them any harm.