Keto Salt and Vinegar Chips

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5 from 26 votes!

Perfect tasty crispy chips!

Prep Time10

Cook Time12

Total Time20 10

Course: Snack

Cuisine: Keto

Recipe Category: Low Carb

Servings: serves

Calories: 9kcal

Author: Megan Ellam

Ingredients

Salt and Vinegar Seasoning

90 g salt flakes
45 g white vinegar
1/2 tsp xanthan gum

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

Metric - US Customary

Instructions

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.

Notes

INGREDIENTS

Xanthan gum - the xanthan gum is used to soak up the vinegar. While the salt will absorb the vinegar the xanthan gum make the mixture into a paste that dries out fast and can be ground to make a powder that adheres to the chips. I do not recommend leaving it out. It should be noted that the xanthan gum does NOT make the chips gummy or have any weird mouthful because of its addition to the recipe.

Vegetable - any low carb vegetables can be used in this recipe. Other neutral flavoured veg you could substitute include, chokos (chayote), squash, turnips, swedes, sweet potato, and pumpkin.

DEHYDRATING

I use a dehydrator to make these chips however a low oven at 60°C will work as well. If it is a static oven it may take longer until the chips are dried completely and crisp. Just continue cooking until they are crisp

STORAGE

Store the chips in a dry airtight container for up to 30 days. If the chips do get soft with time you can dehydrate again to crisp them.

Nutrition