These Dill Zucchini chips are a healthy snack with very few calories! They aren’t a quick snack by any means as they are baked at a low temperature until they are crispy, but they are definitely worth the wait! Super easy to make and great on their own or served with a nice dip. We love to serve them with Dill Pickle Dip made from blitzing 1 dill pickle with Greek yogurt and some salt and pepper. So yummy!
Dill Zucchini Chips
- 2 small zucchinis
- 2 tablespoons olive oil
- 1 teaspoon dill
- salt and pepper to taste
- Preheat oven to 225F. Line 2 baking sheets with parchment paper.
- Slice zucchinis thinly (about 1/8″ thickness) using a mandolin, if you have one. Pat dry with a paper towel. Lay zucchini slices on baking sheets.
- In a small bowl, add olive oil and brush the zucchini with it. Sprinkle with salt, pepper and dill.
- Bake in the oven for 1 1/2 hours. If zucchini is still damp, bake until it is crispy.