Lemon Dill Zucchini Chips

Table of Contents

Calories Per Serving: 50

Servings: 2


16 oz zucchini (2-3 zucchini)
1/2 tablespoon dill
1-2 lemons (fresh juiced)
1/4 teaspoon pink salt



  1. Slice zucchini very thin by hand or with a mandolin slicer.
  2. Put the sliced zucchini into a bowl and add dill, lemon juice and pink himalayan salt.
  3. Toss until all zucchini are covered with the lemon juice mixture.
  4. Spread the zucchini out evenly on a mesh tray in a dehydrator.
  5. Dehydrate at 115 degrees for 10 – 12 hours or until crispy.

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