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A white ramekin with yogurt sauce and a zucchini chip into it, and other chips around the ramekin.
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5 from 1 vote

Baked Zucchini Chips with Yogurt Garlic Dip

Baked Zucchini Chips with Yogurt Garlic Dip, a delicious vegetarian appetizer full of Summer flavours. Refreshing and light, and so easy to make with a few simple seasonal ingredients, this dish will go down great with everyone.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: International
Servings: 15 chips
Calories: 106kcal
Author: Daniela Apostol

Ingredients

For the zucchini chips

  • 1 zucchini (cougette)
  • 1 cup plain flour
  • 1 ½ cup breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 eggs
  • 3 tablespoon grated parmesan
  • ½ teaspoon paprika
  • ½ teaspoon garlic granules

For the yogurt garlic sauce

  • 1 cup Greek yogurt
  • 1 tablespoon chopped fresh parsley
  • 2 cloves of garlic, minced
  • ½ tablespoon extra virgin olive oil
Metric - US Customary

Instructions

  • To make the sauce, combine all the ingredients, give everything a good stir, then refrigerate.
  • Slice the zuccini.
  • Pre-heat the oven to 200 degrees Celsius (390 Fahrenheit).
  • Use cooking oil spray to grease a baking tray.
  • Use a fork to beat the egg, and season with half of the salt and pepper.
  • In a separate bowl, mix the flour with the grated parmesan, paprika, garlic granules and the remaining salt and pepper.
  • Dip a slice of zucchini into the flour mixture, then the beaten egg, into the flour mixture again, then egg again and then breadcrumbs.
  • Arrange on the baking tray, then spray some more oil over each zucchini slice. 
  • Bake in the oven for 20 minutes or until golden brown.
  • Serve with the yogurt garlic sauce.

Video

Baked Zucchini Chips with Yogurt Garlic Dip, a delicious vegetarian appetizer full of Summer flavours. Refreshing and light, and so easy to make with a few simple seasonal ingredients, this dish will go down great with everyone.

Notes

  • I cannot recommend the spray oil enough. It does the job in seconds, and saves you from the danger of drizzling over way too much oil. And it's mess free too.
  • Make sure the chips are about the same thickness, so that they can bake well at the same time. There is no need to flip the zucchini slices half the way through baking, and they will still get a nice and crispy touch.

Nutrition

Calories: 106kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 195mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 123IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg