Bread-&-Butter Refrigerator Zucchini Chips

If you’re looking for a refreshing, tangy, and crunchy snack that’s a little different from your usual chips, these Bread-&-Butter Refrigerator Zucchini Chips are exactly what you need. Made with thinly sliced zucchinis soaked in a flavorful blend of vinegar, sugar, and spices, they’re the perfect balance of sweet, savory, and slightly spicy. These chips are easy to prepare ahead of time, making them a fantastic addition to your refrigerator snack stash or a delightful accompaniment to sandwiches and grilled dishes. Plus, they’re a wonderful way to use up zucchini in a creative and tasty way!

Why This Recipe Is a Must-Try

There’s something irresistible about the crisp, tangy bite of Bread-&-Butter Refrigerator Zucchini Chips. Unlike traditional fried chips, these are lighter, packed with flavor, and made from fresh vegetables that maintain a satisfying crunch. The combination of vinegar and sugar creates a classic bread-and-butter pickle flavor that’s both nostalgic and refreshing. This recipe is incredibly versatile — perfect for snacking straight from the jar, adding a zesty crunch to burgers or sandwiches, or serving as an unexpected side dish at your next gathering.

What’s more, this recipe is straightforward, requiring just a handful of pantry staples and minimal prep time. The best part? You don’t need a deep fryer or oven; these zucchini chips are “cooked” simply by marinating in the fridge. If you love zucchini but want to try something beyond the usual sauté or breaded fritters, this recipe will quickly become a staple. And if you’re a fan of other zucchini treats, you might enjoy exploring Zucchini Bread for a sweet twist on this versatile vegetable.

Ingredients

• 2 medium zucchinis, thinly sliced
• 1 cup distilled white vinegar
• 1 cup water
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• 1 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon olive oil

How To Make Bread-&-Butter Refrigerator Zucchini Chips

Step 1: Prepare the Zucchini

Start by washing the zucchinis thoroughly. Using a sharp knife or mandoline slicer, slice the zucchinis into very thin rounds — about 1/8-inch thick. Thin slices ensure they soak up the pickling liquid and develop that perfect chip-like texture.

Step 2: Make the Pickling Brine

In a medium bowl, combine the distilled white vinegar, water, sugar, kosher salt, garlic powder, onion powder, dried dill, black pepper, and crushed red pepper flakes. Whisk everything together until the sugar and salt are completely dissolved. This brine is the heart of the flavor, delivering that classic bread-and-butter zing with a touch of heat from the red pepper flakes.

Step 3: Marinate the Zucchini

Place the sliced zucchini into a large jar or airtight container. Pour the prepared brine over the zucchini slices, ensuring all the slices are submerged. Add the tablespoon of olive oil on top, which adds a lovely richness and helps balance the acidity from the vinegar.

Step 4: Refrigerate and Let It Chill

Seal the container tightly and refrigerate for at least 24 hours. This resting time allows the zucchini to soak in all the flavors and soften slightly while still retaining a satisfying crunch. For best results, let the chips marinate up to 48 hours.

Step 5: Serve and Enjoy

Once your Bread-&-Butter Refrigerator Zucchini Chips have marinated, they’re ready to serve! Enjoy them chilled as a tasty snack, or add them to salads, sandwiches, or alongside your favorite grilled dishes. Their bright flavor and crisp texture make them an irresistible addition to any meal.

Expert Tips

• Use a mandoline slicer: For uniformly thin slices, a mandoline slicer is a game-changer. It ensures even marinating and consistent texture.
• Submerge the zucchini completely: Make sure the zucchini slices are fully covered by the brine to prevent any spoilage and to maximize flavor absorption.
• Adjust sweetness and spice: Feel free to tweak the sugar and crushed red pepper flakes according to your taste preference for sweeter or spicier chips.
• Experiment with fresh herbs: If you have fresh dill or parsley on hand, try adding them to the brine for an extra burst of flavor.
• Serve chilled: These chips taste best when served cold straight from the refrigerator, making them a refreshing snack especially during warmer months.

Variations and Customizations

• Spicy Kick: Increase the crushed red pepper flakes or add a few slices of fresh jalapeño to the brine for a bolder heat.
• Herb Blend: Swap dried dill for other dried herbs like thyme, oregano, or basil for a different flavor profile.
• Lemon Zest: Add a teaspoon of lemon zest to the brine to introduce a citrusy brightness that complements the tangy flavors.
• Garlic Lovers: Toss in a couple of crushed fresh garlic cloves along with garlic powder for a more intense garlic flavor.
• Olive Oil-Free: If you prefer, you can omit the olive oil for a lighter version or substitute it with a mild-flavored oil like avocado oil.

How to Store Leftovers

These Bread-&-Butter Refrigerator Zucchini Chips keep beautifully in the refrigerator for up to two weeks. Always keep them submerged in the brine and stored in an airtight container. Before serving leftover chips, give the jar a gentle shake or stir to redistribute the flavors. If you notice any off smells or discoloration, it’s best to discard them. This long shelf life makes them perfect for meal prepping or as a quick grab-and-go snack.

FAQ

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash is a great alternative and will work just as well in this recipe. It has a similar texture and mild flavor that absorbs the brine beautifully.

Do I need to peel the zucchini before slicing?

Peeling is optional. The skin adds color, nutrients, and texture to the chips. Just make sure to wash the zucchinis well before slicing.

How thin should I slice the zucchini?

Aim for slices about 1/8-inch thick. Thin slices allow the zucchini to absorb the brine quickly and develop a crisp, chip-like texture without becoming mushy.

Can I make this recipe without vinegar?

Vinegar is essential in this recipe as it acts as the primary preservative and flavor base. Omitting it would significantly change the taste and shelf life, so it’s best to keep it in the recipe.

Conclusion

If you’ve been searching for a fresh and flavorful way to enjoy zucchini, these Bread-&-Butter Refrigerator Zucchini Chips deliver on every level. With their perfect blend of tangy, sweet, and spicy notes, they’re a snack that’s both satisfying and light. Easy to prepare and store, they’re a fantastic way to add variety to your kitchen staples. Plus, their versatility means you can enjoy them straight from the jar or paired alongside grilled favorites like Grilled Veggie Kabobs for a well-rounded meal. Give this recipe a try and discover a delicious new way to love zucchini!

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