Description
Crispy baked zucchini chips coated with a Parmesan-breadcrumb mixture, served with a tangy Greek yogurt ranch dip for a healthy and satisfying snack.
Ingredients
- 2 medium zucchinis, thinly sliced
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 large egg
- 2 tablespoons olive oil
- ½ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons fresh chives, chopped
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the egg and olive oil. In another bowl, mix breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Dip each zucchini slice into the egg mixture, then coat with the breadcrumb mixture. Arrange the slices on the prepared baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Meanwhile, combine Greek yogurt, lemon juice, dill, garlic powder, onion powder, salt, pepper, and chives in a bowl. Stir until smooth.
- Serve the zucchini chips warm with the Greek yogurt ranch dip on the side.
Notes
- Try different seasonings like Italian herbs or cayenne for variation.
- Use gluten-free breadcrumbs for a gluten-free version.
- Store chips in an airtight container at room temperature for up to 2 days; reheat in oven for crispiness.
- Ranch dip can be refrigerated for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 3g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
