Lemon Dill Zucchini Chips
Calories per serving
16 oz zucchini (2-3 zucchini)
1/2 tablespoon dill
1-2 lemons (fresh juiced)
1/4 teaspoon pink salt
- Slice zucchini very thin by hand or with a mandolin slicer.
- Put the sliced zucchini into a bowl and add dill, lemon juice and pink himalayan salt.
- Toss until all zucchini are covered with the lemon juice mixture.
- Spread the zucchini out evenly on a mesh tray in a dehydrator.
- Dehydrate at 115 degrees for 10 - 12 hours or until crispy.