Lemon Dill Zucchini Chips

Lemon Dill Zucchini Chips

Lemon Dill Zucchini Chips
Servings: 2
Calories: 54kcal

Equipment

  • dehydrator

Ingredients

  • 16 oz zucchini (2-3 zucchini)
  • 1/2 tbsp dill
  • 1-2 lemons (fresh juiced)
  • 1/4 tsp pink salt

Instructions

  • 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

Nutrition

Calories: 54kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 310mg | Potassium: 666mg | Fiber: 4g | Sugar: 7g | Vitamin A: 454IU | Vitamin C: 69mg | Calcium: 50mg | Iron: 1mg
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