Rosemary & Sea Salt Zucchini Chips: Paleo, Gluten & Grain-Free
The wonderful aroma of Rosemary blends perfectly with your garden-fresh zucchini and it takes just minutes to make; slice, toss and place in your dehydrator it’s that easy to making this healthy snack. Adults and kids alike enjoy this zucchini chip recipe so it is perfect to take to parties and for family gatherings.
With all of the dietary restrictions, it’s hard to find something that everyone can eat. Rosemary and Sea Salt Zucchini Chips are a gourmet snack that is compatible with all of the diets: vegan, vegetarian, paleo, gluten & grain-free, so it is perfect for parties and gatherings.
Rosemary & Sea Salt Zucchini Chips
4 Cups thinly sliced zucchini
2 Tbsp fresh chopped rosemary
2 Tbsp Olive Oil (or other cooking Oil)
1 1/2 tsp Sea Salt
Rosemary & Sea Salt Zucchini Chip Directions
Place sliced zucchini in a large bowl, add remaining ingredients and lay out flat (do not overlap) on your trays and put in dehydrator.
Flip half way through the drying process. Chips are done when they are no longer soft and have a nice crunch when you bite them. Sacrifice calories not flavor with this healthy and delicious recipe, you’ll find you will get request to make it often.
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- 4 Cups thinly sliced zucchini
- 2 Tbsp fresh chopped rosemary
- 2 Tbsp Olive Oil or other cooking Oil
- 1 1/2 tsp Sea Salt
- Place sliced zucchini in a large bowl, add remaining ingredients and lay out on trays and put in dehydrator.
- Flip half way through the drying process. Chips are done when they are no longer soft.