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Summer is here! Backyard BBQs, lake-side snacks, picnic spreads, lazy afternoon snacks with the kids…’tis the season for easy, grab-and-go, crowd-pleasing food.
But NOT the kind that leaves you bloated, sluggish, and brings up your reflux.
My Crispy Zucchini Chips + Creamy Dill Dip is your new, crispy, salty, creamy, totally satisfying snack that tastes indulgent…but actually supports your body.
Zucchini is packed with:
- Electrolytes + minerals to keep you hydrated
- Antioxidants to fight inflammation
- Fiber to support digestion and prevent bloating
You stay energized, light, and comfortable—even after a full day in the sun!
Ingredients
Crispy Zucchini Chips
- 2 zucchini, thinly sliced (mandoline works best)
- 2 tbsp extra-virgin olive oil
- Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
Creamy Dill Dip
- 1/2 cup full-fat coconut milk (use the thick cream on top)
- 2 tsp fresh lemon juice
- 1 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 garlic clove, minced
- Sea salt + fresh black pepper to taste
Directions
Step 1: Make the Chips
- Thinly slice zucchini (the thinner, the crispier).
- Pat slices dry—this is key for that crunch.
- Lay on a parchment-lined baking sheet.
- Brush lightly with olive oil + sprinkle with mineral-rich salt.
Choose your method:
- Bake at 225°F for 2 hours (best for crispiness)
- Bake at 300°F for 1 hour
- Or dehydrate at 115°F overnight
Step 2: Make the Dip
- Blend all dip ingredients until smooth and creamy. If it’s too thick, add a splash of water.
- Taste. Adjust. Try not to eat it all before serving.
Pro Tip: Prep Your Body Before the Party
Let’s be real—summer gatherings aren’t always filled with gut-friendly options.
And that’s okay. The goal isn’t perfection, it’s preparation.
Before heading to a BBQ or picnic, give your body a head start by drinking a glass of Acid-Kicking Greens and Gut Punch.
This way, your body is so filled with nutrients and gut-protectors to fend off whatever comes your way throughout the day!
