Everyone seems to love a good chip. However, chips commonly found in stores contain non-organic potatoes, iodized salt, and less than desirable fats. This is very easy to clean up without a serious sacrifice in taste, and with that, zucchini chips were born.


The purpose of this recipe is to provide a healthier alternative to the conventional potato chip. This can be largely accomplished by introducing a generally cleaner vegetable (if choosing conventional), healthier salt, and avoiding less desirable oils.

Equipment Required
  • Dehydrator (preferable) or oven
  • Zucchini (as much as you wish to slice)
  • Sea salt or herbamare
  • Apple cider vinegar
  • Slice zucchini into thin rounds (about an 1/8 inch thick)
  • Soak or toss in apple cider vinegar (depending on your taste preferences for vinegar)
  • Sprinkle salt on chips (as desired)
  • Place in dehydrator at temperature you choose, and remove when they become crispy.  Amount of time will depend on temperature and thickness (budget for at least 8 hours). If choosing oven, bake at the lowest temperature possible.
  • As desired. They’re good for you, remember?
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Derek Henry

Derek Henry, Founder of Healing the Body and the THRIVE Academy, used nutrition, supplementation, and a holistic lifestyle to naturally unravel 13 chronic disease conditions that conventional or alternative medical professionals couldn't help him resolve. As a result of this one-in-a-million health transformation and the knowledge acquired in the process, he now educates, coaches, and inspires others to transform their health through a natural and holistic approach. Since 2014, he has helped his THRIVE Academy participants heal over 20 different chronic disease conditions, primarily related to digestive and autoimmune concerns.

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