Raw Vegan Lemon Dill Zucchini Chips | The Healthy Family and Home

Gluten-Free Vegan Raw Lemon Dill Zucchini Chips




Yield 2 - 4 servings

Raw / Vegan / Gluten-Free / Dairy-Free / Nut-Free / Soy-Free / Paleo-Friendly



  1. Leaving the skin on, slice the zucchini very thin by hand or with a mandolin slicer on the thinnest setting.
  2. Add the zucchini slices to a medium-sized bowl and add the fresh dill, lemon juice and salt.
  3. Toss until all the zucchini slices are covered with the lemon juice mixture. Adjust seasonings to your preference.
  4. Spread the zucchini slices evenly on a mesh tray of your dehydrator, making sure none are overlapping.
  5. Dehydrate at 115 degrees for 10-12 hours, or until crispy.
  6. Store in an air-tight BPA-free container or they will get soft if left out to absorb moisture from the air.
  7. Enjoy!


Courses Snacks

Cuisine American

Recipe by The Healthy Family and Home™ at