Meyer Lemon Chips

Meyer Lemon Chips 

3 Meyer lemons, juiced (reserve juice for Easy Lemon Curd)
1/2 tsp. sea salt

 

Preheat oven to 200 degrees. 

 

After juicing the lemons and saving that precious juice for some Easy Lemon Curd, scrape out the seeds and thinly slice the peels and flesh.

 

Transfer to a parchment-lined baking pan and sprinkle with sea salt.

 

Bake – dehydrate for about 4 hours, until the peels are nice and crispy.

 

Feel free to toss with a bit of nutmeg and cinnamon for a sweet treat, or sprinkle the chips on just about anything for an added savory zing!