Lemon Dill Zucchini Chips
1 large zucchini, or summer squash
1 tablespoon Wildtree Natural Grapeseed Oil
1 teaspoon Wildtree Dill Dip Blend
1 tablespoon lemon juice
Preheat oven to 275°F. Use a mandoline, food processor with blade attachment, or knife to slice the zucchini into 1/8 inch slices. Toss the slices with Grapeseed Oil, Dill Dip Blend, and lemon juice. Spread the slices out in a single layer on a greased baking sheet. Bake for 30 minutes, flip and continue baking for another 30 minutes or until zucchini starts to turn golden brown.
Preheat oven to 275°F. Use a mandoline, food processor with blade attachment, or knife to slice the zucchini into 1/8 inch slices. Toss the slices with Grapeseed Oil, Dill Dip Blend, and lemon juice. Spread the slices out in a single layer on a greased baking sheet. Bake for 30 minutes, flip and continue baking for another 30 minutes or until zucchini starts to turn golden brown.
To order your Wildtree pantry ingredients so you can make this yummy dish, please go to www.jenwarr.mywildtree.com.
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