Are you a sweet snacker or a salty snacker? I tend to go for sweet snacks. If it was acceptable cookies and ice cream would be my snacks all day long. Who’s with me?! Sadly if we ate that way all day every day we’d weigh about 700 pounds and could probably star in our own reality show. So instead of trying to set a world record for most cookies eaten in one sitting, I decided I better make some healthy snackings to curb my sweet cravings. These Zucchini Chips with Lemon Yogurt Dip were the perfect snack to ward off those sugary cravings!
Who would have thought that baking thin slices of zucchini in the oven on low heat for an hour and a half could yield a snack that tasted just as good as a potato chip! I’m a zucchini lover already, but if I wasn’t this would definitely get me to eat them. Any flavor or texture you may not like about a zucchini is baked away in the oven and turned into a crisp, salty, chip.
The great thing about these chips is they are guilt free. Unlike those greasy fried potato chips these zucchini chips are simply sliced thin with a mandoline or very sharp knife, sprayed or brushed with olive oil, then sprinkled with some salt and cumin. The cumin is optional, but if you like the spice it adds a great flavor to the chips.
When the chips come out of the oven they are perfectly dry and crisp just like you expect a chip to be. The chips are delicious on their own, but I can’t leave well enough alone, so I had to make a dipping sauce. I decided on a Greek yogurt dip flavored with lemon and thyme. The creamy, tart, lemon and thyme flavors were perfect with the crisp salty zucchini chips. I’m proud, yes proud to say, that I ate an entire zucchini’s worth of chips. Cheers to healthy baked vegetable chips! I would definitely not be telling you I was proud if I had just eaten a whole pan of cookies. For all you sweet snackers and chip lovers out there who desperately need to find a healthier alternative, I highly recommend that you try making a batch of these Zucchini Chips with Lemon Yogurt Dip!