Baked Zucchini Chips with Dip
15min
15min
4
145
Chef's Note
For extra crispy chips, make sure to thoroughly pat the zucchini dry before coating. You can also try placing the sliced zucchini between paper towels with a weight on top for 10 minutes to draw out more moisture before baking.
Tags
Ingredients
2 whole medium zucchini
1 tablespoon olive oil
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup plain Greek yogurt
1 tablespoon fresh dill
1 teaspoon lemon juice
1 clove minced garlic
Instructions
- 1
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Slice 2 medium zucchini into 1/4-inch thick rounds, patting them dry with paper towels to remove excess moisture.
- 3
In a small bowl, mix together 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 4
Brush both sides of the zucchini slices lightly with 1 tablespoon olive oil, or use an oil spray for more even coverage.
- 5
Dip each oiled zucchini slice into the breadcrumb mixture, pressing gently to coat both sides, and arrange in a single layer on the prepared baking sheet.
- 6
Bake for 15 minutes, flipping halfway through, until golden brown and crispy.
- 7
While the chips are baking, prepare the dip by combining 1 cup Greek yogurt, 1 tablespoon fresh dill, 1 teaspoon lemon juice, 1 minced garlic clove, and a pinch of salt and pepper in a small bowl.
- 8
Allow the zucchini chips to cool for 5 minutes before serving with the yogurt dip.
Nutrition Information (per serving)
145
10g
12g
7g
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