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 half of my fresh zucchini to make some Raw Zucchini Walnut Crackers and used the other half 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.
I love my Excalibur Dehydrator because it’s a great way to get your children to eat healthy, raw snacks that are full of live nutrients.
This healthy recipe is raw, vegan, gluten-free, dairy-free, nut-free, soy-free and paleo-friendly.
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 Cookbook with an entire chapter of 20 healthy, clean eating snack and side dish recipes that you will love!
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 to the body
- 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 the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
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 pan 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.
Raw Vegan Lemon Dill Zucchini Chips
Yield 2 - 4 servings
Raw / Vegan / Gluten-Free / Dairy-Free / Nut-Free / Soy-Free / Paleo-Friendly
- 3-4 organic zucchini
- 1/2 - 1 tablespoon organic fresh dill (chopped)
- 2 organic lemons (freshly squeezed)
- 1/4 teaspoon Himalayan pink salt
- Leaving the skin on, slice the zucchini very thin by hand or with a mandolin slicer on the thinnest setting.
- Add the zucchini slices to a medium-sized bowl and add the fresh dill, lemon juice and salt.
- Toss until all the zucchini slices are covered with the lemon juice mixture. Adjust seasonings to your preference.
- Spread the zucchini slices evenly on a mesh tray of your dehydrator, making sure none are overlapping.
- Dehydrate at 115 degrees for 10-12 hours, or until crispy.
- Store in an air-tight BPA-free container or they will get soft if left out to absorb moisture from the air.
Recipe Source: https://www.youngandraw.com/crispy-dill-zucchini-chips/
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The photographs for "Raw Vegan Lemon Dill Zucchini Chips" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
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