Baked Zucchini Chips with French Onion Dip

I can’t speak for you guys, but I’m fat, and one of the many reasons why I’m fat is because I love crispy, salty snacks. I also hate vegetables. 

In my quest to be healthier, I’ve been working on baked veggie chips which are actually delicious, and I think I’ve found it!

BAKED ZUCCHINI CHIPS

For the Chips

1 medium zucchini 
Olive oil cooking spray 
Herbed garlic sea salt (I use Epicure)

For the Dip

1/3 cup low fat mayonnaise 
1/3 cup fat free Greek yogurt
1 tablespoon Epicure French Onion Dip Mix

Method

Preheat oven to 225F. Line a crisper pan (pic below) with parchment and generously spray with cooking spray. 

Thinly slice zucchini with a mandoline. Lay the slices on a clean dish towel in a single layer.  Lay another clean dish towel on top and press out moisture. 

While zucchini is drying out, mix together the Greek yogurt, mayonnaise, and French Onion Dip Mix. Store in the fridge to allow flavours to blend. 

Turning back to the zucchini, sprinkle the slices with herbed garlic sea salt. Arrange on the crisper pan in a single layer (don’t overlap!). Bake for one hour or until zucchini slices are crispy. Serve with Dip. 

PICCIES!









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