Easy Veggie Chips Recipe

Easy Veggie Chips Recipe

Easy Veggie Chips Recipe

The versatile zucchini squash makes a perfect addition to your healthy cracker and chip recipes. Have fun adding them to your favorite dehydrated and baked chip recipes for the extra benefit of dietary fiber.

This nut-free, grain-free, seed-free snack is perfect for dipping into cultured veggies, eating alone or on top of a salad. Even the kids will love them.


  • 3 large zucchini squash
  • 3 large carrots
  • ½ cup chopped green onion
  • ½ cup fresh dill
  • 2-3 tsp celery seed
  • 1 T olive oil
  1. Shred your zucchini and carrots in a food processor, add in chopped green onion, dill, celery seed and olive oil, and process for about 1 minute. Your mixture should be slightly sticky.
  2. Raw Method: Spoon cracker sized servings onto dehydrator sheets and dehydrate for 5-6 hours. Flip your chips every two hours.
  3. Baked Method: Spoon cracker sized servings onto a greased pizza stone and bake on low for 2-3 hours or until crispy. Flip your chips after 1 hour.
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