Baked Zucchini Chips With Cool Dill Dip

June 28, 2022 Dr. Daryl Gioffre

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.

Ingredients:

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

Directions:

Prepare the zucchini chips: Thinly slice the zucchini, using a knife or preferably, a mandoline.
Blot the zucchini slices with a paper towel to absorb any excess water.
Place the zucchini slices on a parchment paper-lined baking sheet.
Brush each slice with olive oil and sprinkle with sea salt.
Baking options:

At 225°F for 2 hours (ideal)
At 300°F for 1 hour
Dehydrate in a dehydrator at 115°F for 12 hours (overnight)

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!