Lemon Dill Zucchini Chips

Slice zucchini very thin by hand or with a mandolin slicer

Put the sliced zucchini into a bowl and add dill, lemon juice and pink Himalayan salt

Toss until all zucchini are covered with the lemon juice mixture

Spread the zucchini out evenly on a mesh tray in a dehydrator

Dehydrate at 115 degrees for 10 - 12 hours or until crispy