Lemon Dill Zucchini Chips

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  • Serves: 2
  • Complexity: easy
Lemon Dill Zucchini Chips

The dill taste is very subtle, but there is a strong lemon taste that makes them very tart…and I like that.  And, they are not very salty at all and are actually a nice change from regular salty vegetable chips.

Ingredients

  • 3-4 organic zucchini
  • 1/2 - 1 tablespoon organic fresh dill
  • 2 organic lemons (fresh juiced)
  • 1/4 teaspoon Himalayan pink salt (or to taste)
  • Step by Step Directions

    1. LDZCzucchinislicesSlice zucchini very thin by hand or with a mandolin slicer.

      Put the sliced zucchini into a bowl and add dill, lemon juice and Himalayan pink salt.

      Toss until all zucchini are covered with the lemon juice mixture.

       

       

       

       

    2. Put the sliced zucchini into a bowl and add dill, lemon juice and Himalayan pink salt.

      Toss until all zucchini are covered with the lemon juice mixture.

       

       

       

       

       

    3. LDZCdehydrator

      Spread the zucchini out evenly on a mesh tray in a dehydrator.

      Dehydrate at 115 degrees for 10 - 12 hours or until crispy.

      Enjoy!

       

       

       

       

    4. NOTE:  If you don’t have a dehydrator to make these, you can use your oven at the very lowest setting for approximately 2 hours, or until they become crispy.  Line a baking sheet with parchment paper and spread them evenly.  Since a dehydrator will easily remove all the moisture from the zucchini, you may want to help speed up this process using the oven baked method by pressing the zucchini between paper towels to remove some of the moisture.

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