Lemon Dill Zucchini Chips


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 youngest 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.

Want more healthy snack recipes?  Check out Habanero Kale Chips, Roasted Chickpeas with Chipotle and Lime, Healthy Oven Baked Green Tomatoes or my Clean Eating eCookbook with an entire chapter of 20 healthy, clean eating snack and side dish recipes that you will love!



Feel Good About What You Eat | The Healthy Family and Home


5 Fast Facts About Zucchini:*

  • low calorie – about 94% water
  • high in manganese
  • helps lower blood pressure
  • anti-inflammatory
  • helps lower cholesterol

5 Fast Facts About Dill:*

  • anti-oxidant
  • anti-bacterial
  • 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!




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.


Lemon Dill Zucchini Chips (Raw, Vegan, Gluten-Free, Paleo-Friendly)

www.thehealthyfamilyandhome.com The Healthy Family and Home


  • 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 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 Himalayan pink 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.



This recipe will make approximately (2) servings.

Recipe source:  http://www.youngandraw.com/crispy-dill-zucchini-chips/



Creative Commons License
The photographs for "Raw Vegan Lemon Dill Zucchini Chips" by The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.


Clean Eating eCookbook | The Healthy Family and Home

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  1. says

    Yum! What a great idea! I’ve seen so many different types of chips but I think this is a great idea, I imagine they get nice and crispy and absorb any flavor you add to them, nicely. Thanks for sharing!

    • Karielyn says

      Hi Marquis! I love all different kinds of chips made in my dehydrator but I think these are my second favorite, only behind kale chips.

      I hope you enjoy the recipe if you try it out…thanks for stopping by 😉

    • Karielyn says

      Hi Janet! Yes, it actually was spinach! I had made a Creamy Habanero Dressing and had an idea to make some Raw Spinach Chips and Raw Broccoli Chips with it so I dehydrated them at the same time I did the zucchini chips.

      (Multi-tasking lol!)

      I’m going to have to check out your beet chips…I’ve never made beets yet and love the ones from Whole Foods.

      Thanks for visiting 😉

    • Karielyn says

      Hi Heidi! Yes, you sure could use yellow squash…I’ve actually made chips with those before myself!

      Just make sure you cut them really thin, like with a mandoline slicer.

      I hope you enjoy them if you make them 😉

  2. says

    Your recipes are amazing and I can hardly wait to make many of them. I like the 5 Fast Facts that you present as well. I would like to share these at my culinary classes. Thank you so much for sharing with all of us!!!

    • Karielyn says

      Hi Debbie! Thank you so much for your kind comments!

      I’m glad you like the “5 Fast Facts” and I like to show them because I’m hoping it will help my readers to think about what is in the foods they are eating and more importantly, what’s not in their foods (the bad things).

      I hope you find something you’d like to make and also that you enjoy it 😉

  3. Darla says

    I don’t have a dehydrator or a mandolin, but I’d love to try this recipe? Would a food processor with the “sliceer” blade make the zucchini thin enough? Without the dehydrator, would it work if I pop them in the oven at 200F for an hour or so? In the meantime, I’m headed to the store for zucchini! Thans.

    • Karielyn says

      Hi Darla! I’m excited that you want to try out the recipe!

      Don’t worry about the mandoline slicer…you could either try the slicer blade on a food processor or cut them very thinly by hand. The first time I made them, I cut them by hand, then later started using the mandoline slicer.

      They have to be very thin when using the dehydrator so it may not be as big a deal in the oven.

      I’ve never made plain zucchini chips in the oven (I’ve made Oven Baked Zucchini Chips in the oven – recipe here: http://thehealthyfamilyandhome.com/vegan-oven-baked-zucchini-chips/) but I would try them at the very lowest temp, maybe leave a little crack in the door and keep a close eye on them. I’d also flip them over about halfway through. They shouldn’t have to bake for very long, especially if you slice them thin.

      They may or may not get crispy like in the dehydrator though. The dehydrator takes all the moisture out of them and that’s what makes them crispy. You may want to drizzle a very light coat of olive oil or coconut oil on them and that might make them a little crispy. Maybe follow the recipe above, but without the almond milk and coating.

      I hope they work out, they are really good. Come back and let me know if you get a chance 😉

  4. Becky says

    oops… my bad on the cauliflower popcorn recipe… this is almost the only site I have gone to but… the popcorn was on Rawtarian. Forgive me for cheating on You 😉 XOXO

    • Karielyn says

      Hi there Becky! You are so funny…it’s no problem! I am actually a ~big~ fan of Laura-Jane at Rawtarian so that’s not really cheating 😉

  5. Becky says

    Hey Karielyn, You mention You made raw zucchini walnut crackers with some of Your zucchini in the comments on this page but search as hard as I can, I am unable to locate said cracker recipe. I was hoping to make some with some of my zucchini 😉 Never thought I’d say that years ago… but now! I use tons! Thanks to You!

    • Karielyn says

      Hi there Becky! I’ll try to get that Zucchini Walnut Cracker recipe up for you in the next day or so. I just bought some zucchini and walnuts this weekend so I have everything to make them.

      Thanks for reminding me about that 😉

  6. Becky says

    Made these as my first dehydrator recipe!! YEAH!! they turned out spectacular! I’m SOOO excited to try more things; especially crackers! Bless You & Yours Karielyn & Thank You for all Your hard work!


  1. […] 9. Lemon Dill Zucchini Chips Tart taste lovers, rejoice! Lemony flavor steals the spotlight in this recipe. To slice your zucchinis as thin as possible to reduce baking time, use the thinnest setting on a mandolin slicer. Photo and Recipe: Karielyn / The Healthy Family and Home […]

  2. […] 6. Make vegetables chips. If you haven’t had kale chips yet, you’re missing out! Making your own vegetables chips with everything from eggplant to parsnips is easy, cheap and so delicious that you’ll wonder why you ever bothered with regular potato chips. If you can invest in a dehydrator that will make things even easier, but even a regular oven (on its lowest temperature) works just fine. You just finely slice your veg of choice, brush or spray them with coconut oil, season with any tasty toppings (sea salt, parmesan, nutritional yeast, shredded coconut, cinnamon, etc) and bake until crispy. These recipes for sweet potato chips with orange and thyme, beetroot chips with curried dip and lemon and dill zucchini chips are divine. […]

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