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Raw Vegan Zucchini Chips

Cheesy, BBQ, and salt & vinegar chips made from zucchini.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Servings: 4
Author: Amanda Nicole Smith



  • 1/2 cup zucchini; sliced
  • 1/4 cup nutritional yeast
  • 2 tbsp lemon
  • pinch of salt


  • 1/2 cup zucchini; sliced
  • 1 tbsp lemon. lime or ACV
  • 1 tsp paprika powder
  • 1 tsp chipotle powder
  • 1 tsp chili powder
  • 1 tsp coconut sugar
  • pinch of cumin powder
  • pinch of sea salt

Salt & Vinegar

  • 1/2 cup zucchini
  • 2 tbsp apple cider vinegar
  • 1/4 tsp salt


  • Slice zucchini 1/8-1/4 inch thick, preferably with a mandolin.
  • Lay them out in a glass dish, try to separate them all, so they all get evenly coated.
  • Add your spices, add more or less to make sure they are all covered, then sprinkle on your apple cider vinegar or lemon juice.
  • Flip them over and add the rest of your spices, and acv or lemon juice.
  • Place them on a ventilated dehydrator sheet.
  • Dehydrate at 115 degrees overnight, about 8 hours; or until crispy.


Store in an airtight container in a cool dark place for up to 3 weeks.