I’m not a real big fan of dill, but I had some fresh zucchini from my Farmer’s Market box last week that I needed to use so I went searching online and found this super easy raw food recipe for Lemon Dill Zucchini Chips.
I used some of my fresh zucchini to make some yummy Raw Zucchini Walnut Crackers and used the rest to make these Lemon Dill Zucchini Chips.
This was the first time I used my hand-held mandolin slicer and I sliced the zucchini very, very thin (on setting #1).
Every other time I’ve dehydrated vegetable chips that were cut by hand, they were either too thick or took too long to dehydrate.
So these are almost paper thin as opposed to the ones a little thicker in the original recipe.
The dill taste is very subtle, but there is a strong lemon taste that makes them very tart…and I like that.
You can use either fresh dill or dried dill weed. I’ve used both and it was good either way.
And, they are not very salty at all and are actually a nice change from regular salty vegetable chips.
Now…the reason there’s only a tiny bowl of chips in the top photo?
It would be because my son ate 90% of them straight off the dehydrator tray and I had to shoo him away or I wouldn’t have had any left to take a picture of!
I love my dehydrator because it’s a great way to get your children to eat healthy, raw snacks that are full of live nutrients.
5 Fast Facts About Zucchini:*
- low calorie – about 94% water
- high in manganese
- helps lower blood pressure
- helps lower cholesterol
5 Fast Facts About Dill:*
- aids in digestion
- acts as a diuretic to flush out toxins
- good source of calcium, manganese and iron
5 Fast Facts About Lemons:*
- extremely alkaline
- blood purifier
- excellent for detoxification
- balances blood sugar levels
- contains powerful anti-bacterial properties
5 Fast Facts About Himalayan Pink Salt:*
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
*These statements have not been evaluated by Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Where to Buy: If you have trouble finding the ingredients or equipment to make this recipe, you can order online from Amazon and have it delivered straight to your door and show your support the The Healthy Family and Home website at the same time!
Tip #1: 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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