Crispy Zucchini Chips Dip (Print Version)

Thin zucchini slices baked crisp, served with a herby yogurt dip for a light, flavorful snack.

# What You Need:

→ Zucchini Chips

01 - 2 medium zucchinis
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon freshly ground black pepper
05 - ½ teaspoon garlic powder
06 - ¼ cup grated Parmesan cheese
07 - ½ cup breadcrumbs (gluten-free optional)

→ Yogurt Dip

08 - 1 cup plain Greek yogurt
09 - 1 tablespoon fresh lemon juice
10 - 2 tablespoons chopped fresh dill (or 1 teaspoon dried dill)
11 - 1 tablespoon chopped fresh chives
12 - ½ teaspoon garlic powder
13 - ¼ teaspoon sea salt
14 - freshly ground black pepper to taste

# Directions:

01 - Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
02 - Wash and dry zucchinis. Slice into thin rounds approximately 1/8 inch thick using a mandoline or sharp knife.
03 - In a large bowl, toss zucchini slices with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
04 - Combine grated Parmesan cheese and breadcrumbs in a separate bowl.
05 - Dip each zucchini slice into the breadcrumb mixture, pressing lightly to coat both sides. Arrange evenly in a single layer on the prepared baking sheets.
06 - Bake for 20 minutes, then flip slices and bake another 15 to 20 minutes until golden brown and crisp. Monitor closely to prevent burning.
07 - While chips bake, combine Greek yogurt, lemon juice, dill, chives, garlic powder, sea salt, and black pepper in a small bowl. Mix well and refrigerate until serving.
08 - Remove chips from oven and allow to cool briefly. Serve warm or at room temperature alongside the yogurt dip.

# Expert Tips:

01 -
  • They're addictively crispy on the outside but not greasy, which sounds simple until you taste the difference against every other veggie chip attempt.
  • The herby yogurt dip turns what could be boring into something you'd actually serve to company without apology.
  • Prep and cooking happen almost entirely hands-off, leaving you free to do literally anything else for forty minutes.
02 -
  • Flipping them halfway through is non-negotiable—bottom sides cook faster than you'd expect and will burn if you skip this step.
  • Don't open the oven constantly to check on them; you'll lose heat and they'll cook unevenly, so set a timer and trust it.
  • The dip tastes noticeably better if you make it an hour ahead; the flavors mellow and marry together in a way they don't right away.
03 -
  • Make double the dip and keep it in the fridge for the next few days—it's genuinely good with other vegetables or as a spread on sandwiches.
  • If you don't have parchment paper, lightly oil your baking sheet instead, but parchment really does make cleanup negligible compared to scrubbing.

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