When the sun is going down and you want a little snack with a glass of something cold, these are everything you might want. Savoury and munchy, they won’t hang around long.

Dill is the perfect partner for courgettes, but this recipe is very adaptable. Substitute the dill for dried tarragon or a pinch of cayenne.

These dilly courgette crisps also add a satisfying crunch to salads. Don’t leave them sitting around as they quickly can go soft if left out of a sealed container for too long.

INGREDIENTS

Makes 3 dehydrator trays

3 courgettes
2 tablespoons lemon juice
1 – 2 tablespoons dried dill (or fresh dill, chopped)
a few pinches of fine sea salt

METHOD

Top and tail the courgettes. Using a mandolin or sharp knife, slice the courgettes so they are the depth of a 10p piece. Toss the slices with lemon juice and dill until they are well-coated. Lay the slices on a teflex sheet in a single layer and sprinkle with fine sea salt whilst on the teflex sheet (not in the bowl). Dehydrate at 115F for 18 hours until the slices are dry. Gently remove the courgette slices from the teflex and store in an airtight container. Eat within two weeks.