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Lemon Dill Zucchini Chips


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Rate this recipe 4.5/5 (13 Votes)


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


Adapted from


Step 1

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.


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