Baked Zucchini Chips with Yogurt Garlic Dip
Baked Zucchini Chips with Yogurt Garlic Dip, a delicious summer appetizer full of flavour. Healthy, refreshing, and so easy to make. A great choice for a picnic or healthy snack inbetween meals.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer
Cuisine: International
Servings: 15 chips
Calories: 62kcal
For the zucchini chips
- 1 zucchini (courgette), sliced
- ½ cup plain flour
- 1 cup breadcrumbs
- ¼ teaspoon salt & pepper
- 1 egg
- 2 tablespoon grated parmesan
For the yogurt garlic sauce
- 1 cup Greek Yogurt
- 1 teaspoon chopped fresh parsley
- 2 cloves of garlic, minced
- ½ teaspoon extra virgin olive oil
To make the sauce, combine all the ingredients, give a good stir, then refrigerate.
Pre-heat the oven to 200 degrees Celsius (400 Fahrenheit).
Use oil spray to grease a baking tray.
Combine the parmesan, salt and pepper with the breadcrumbs.
Beat the egg slightly, then coat the zucchini with flour, then egg, then the breadcrumb mixture.
Arrange on the baking tray, then spray some more oil over each zucchini slice.
Bake in the oven for about 20 minutes or until golden brown.
Serve with the yogurt garlic sauce.
Calories: 62kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Cholesterol: 12mg | Sodium: 111mg | Potassium: 75mg | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 0.6mg