Baked Zucchini Chips With Cool Dill Dip

Fourth of July BBQs, beach days, and picnics are just a few days away. Celebrate America and health with these spectacular chips and dip! This recipe only serves 2, so make sure to triple it as it will certainly be a grand finale crowd-pleaser!

Big celebratory days are so fun but also can be exhausting—especially if you are in the sun and water all day. Zucchini is jam-packed with essential vitamins, minerals, and antioxidants to stay energized. It is also high in fiber which helps with digestion and prevents unwanted GI issues. 


Zucchini Chips

  • 2 zucchini, thinly sliced (you can use a mandolin)
  • 2 tablespoons extra-virgin olive oil
  • Sea salt (Celtic Grey, Himalayan pink, or Redmond Real Salt)

Dill Dip

  • 1⁄2 cup canned full-fat coconut milk (I recommend Native Forest, using the thick cream from the top)
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 1 garlic clove, minced
  • Sea salt (Celtic Grey, Himalayan Pink, or Redmond Real Salt)
  • Freshly ground black pepper


  1. Prepare the zucchini chips: Thinly slice the zucchini, using a knife or preferably, a mandoline.
  2. Blot the zucchini slices with a paper towel to absorb any excess water.
  3. Place the zucchini slices on a parchment paper-lined baking sheet.
  4. Brush each slice with olive oil and sprinkle with sea salt.
  5. Baking options:
    1.  At 225°F for 2 hours (ideal)
    2. At 300°F for 1 hour
    3. Dehydrate in a dehydrator at 115°F for 12 hours (overnight)
  6. Prepare the dill dip: Blend together all the ingredients in a food processor, adding a little water if too thick.

Holiday potlucks aren’t always displaying the healthiest of options, and that is ok for a day! Just prep your body before with a scoop of Acid-Kicking Greens in your morning water. One scoop gives you 21 nutrient-dense, organic, and alkaline superfoods!

Nutrient Totals for Backed Zucchini Chips:

Calories: 151
Protein: 2g
Carbohydrate: 6g
Dietary Fiber: 2g;

Saturated Fat: 2g
Total Sugars: 31g;
Net Carbs: 4g
Total Fat: 14g

Nutrient Totals for Dill Dip:
Calories: 221
Protein: 2g
Carbohydrate: 4g
Dietary Fiber: 0g;

Total Sugars: 0g
Total Fat: 23g
Saturated Fat: 20g
Net Carbs: 4g

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