Description

These baked zucchini chips with lemon basil Greek yogurt dip are perfectly crisp and great way to sneak in an extra serving of veggies! Thinly sliced zucchini is baked at a low temperature until golden and crisp then served with a flavor-packed lemon basil Greek yogurt dip.

Ingredients

for the zucchini chips

3 medium zucchini
Spray oil, such as avocado or olive oil
sea salt, to taste
pepper, to taste

for the lemon basil greek yogurt dip:

1 cup plain Greek yogurt
1 medium lemon, zested and juiced
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon dried dill
1 teaspoon maple syrup
1 handful fresh basil leaves
Sea salt, to taste

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Instructions

Preheat the oven to 225 degrees and line two large baking sheets with parchment paper.

Remove the stem end of each zucchini then cut into 1/8-inch thick slices with a mandoline or a sharp knife and a steady hand. Blot both sides of the slices with a paper towel to absorb any excess moisture, then arrange them on a lined baking sheet. The slices can be right next to each other but make sure they aren’t overlapping.

Spray the slices lightly with oil, then flip and do the same on the other side. Sprinkle lightly with sea salt & black pepper (use less than you think because the slices will shrink considerably).

Bake the chips in a 225 degree oven for 1 hour. Remove both baking sheets from the oven, flip each chip over, then place them back in the oven. Bake for an additional 1 to 1.5 hours until the chips are crisp and golden brown. Cool the chips completely before eating or storing in an airtight container. The chips will crisp up as they cool.

While the zucchini chips are baking, whisk together the Greek yogurt with the lemon zest, 1 tablespoon of the juice, and the garlic powder, onion powder, dried dill, and maple syrup. Finely chop the basil then stir it in along with a pinch of salt. Taste the dip, then add more salt, lemon juice, or maple syrup as needed.

Serve the cooled chips with the lemon basil Greek yogurt dip. Store leftover chips in an airtight container at room temperature for up to 1 week for the best flavor. Leftover dip can be stored in the fridge for up to a week.

Notes

Any summer squash can be used in place of the zucchini.
If you don’t have spray oil, you can use a pastry brush to brush a super light coating of oil onto the zucchini slices.
For my testing, 3 medium zucchini took up all of the space on two large baking trays (which is the most my oven can handle at a time). If you have a larger oven and more baking trays, feel free to use more zucchini!
If you are not eating the zucchini chips as soon as they cool, make sure to move them to an airtight container. If you allow them to sit out once cool, they will slowly start to soften again and you’ll lose the crisp texture.
Note that the zucchini will shrink considerably as they bake so you can place them right next to each other on the baking sheet, just make sure they aren’t overlapping.
To make the Greek yogurt dip fully vegan, use your favorite plain vegan yogurt with a thicker texture. My go-to is Culina!

Prep Time: 20 minutes
Cook Time: 2-2.5 hours
Category: appetizer