Lemon Dill Zucchini Chips

By tinathorn

Ingredients

• 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)

Preparation

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.