Raw “Sour Cream & Onion” Zucchini Chips

Alternative snacking at its best, my friend.  These really are really good.  Addictive actually.  Seriously, a must try in my book.


1 large & thick Zucchini

2 tbsp Extra Virgin Olive Oil

1 tbsp Dried Dill

1 tsp Onion Powder

1/2 tsp Garlic powder

1/8 – 1/4 tsp Sea Salt, or to taste

Fresh Cracked Pepper, to taste (a few good turns oughttadoya)


Using a mandolin, slice zucchini into ⅛” thick rounds and place into a large mixing bowl.  Do not make these thicker or thinner.  It’ll jack them up, I’m telling you!

Add olive oil and stir to completely coat zucchini.  Add all remaining ingredients.  Start with 2 tsp Dill and add more if desired.  Stir to coat zucchini.  Try not to be too aggressive as you could tear the zucchini apart.  A rubber spatula works wonderfully for this!

Place on mesh dehydrator trays, none overlapping.  Now would be a good time to sample to determine if you would like any additional seasoning which you can gently sprinkle over these.  As you sample them, keep in mind that as they dry, the removal of the water content will cause the flavors to be stronger on the finished product than what they are before being dried.

Place in dehydrator and dry at 110°-115° overnight or until crispy.  Enjoy immediately for best results.  These may be stored in an airtight container.  If they start to lose their crispness, simply put back in the dehydrator to crisp them back up.

No Dehydrator?  Place in oven on lowest setting and allow to cook just long enough to crisp up.  Times may vary so watch that you don’t burn them.

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