Crispy Dill Zucchini Chips

Craving a crunchy potato chip but not the oily fat hangover that follows? Let me introduce the Crispy Dill Zucchini Chip . These bad boys crunch just like a potato chip and while they take about 24 hours in the dehydrator, prep time is only about 15 minutes.


  • 3-4 Large Zucchini
  • 1 Bunch of Fresh Dill
  • 1 Fresh Squeezed Lemon (use two if your lemon is small)
  • a pinch – 1/8 tsp pink himalayan salt (less is more with this recipe)

Add Ons: If you don’t like dill, try some chili, chipotle, salt & pepper or even sundried tomato paste!

Instructions: Slice zucchini chips very thinly and toss into a large bowl. Squeeze the juice of your lemon over the zucchini and chop about 1 cup of fresh dill. Sprinkle over top and mix together with a large spoon.

Spread evenly on dehydrator sheets and set the temperature to 110 degrees. Let them dehydrate for approximately 24 hours, flipping once in between. You may find they need less time, so check them a few times to see how crispy they get. If you cut them thicker, they will take longer to become crispy, so slice them thin! Once you remove them from the dehydrator, store them somewhere cool and dry or the moisture will go back into the chips taking away their crunch.



Sheleana Aiyana

Sheleana is passionate about getting back to nature through real food and empowering women to walk the feminine path of self-care and deep self-awareness. She's a birth doula in Vancouver, BC where she lives with her partner. She's an avid reader, intuitive culinary goddess and cat lady in the making.

Their life together is centered around real, whole food living without restricting oneself to dietary labels or dogmas. Sheleana believes resetting the body through cleansing is one tool for spiritual awakening in a time where we've slipped so far away from what real food truly means. Her hopes are that through this channel, more people can find what eating path suits their beliefs and bodies best, while honoring the laws of nature and themselves.