Baked Zucchini Chips with Yogurt Dipping Sauce

This fun recipe is yummy enough for kids and delicious enough for adults. It’s perfect for a tray of scrumptious hors d’oeuvres or as a light vegetable side dish served individually or family style.

Gluten-free/ Vegetarian

Elimination Level: 2

Prep Time: 5

Cook Time: 20

Serves: 2-4

Ingredients:

2 large zucchinis, thinly sliced

1/2 cups coconut milk

Seasoning:

1/2 cup almond flour

1/2 cup nutritional yeast

1 tablespoon garlic powder

salt/pepper to taste

Yogurt Dipping Sauce:

1/2 cup whole milk (full-fat) Greek yogurt

1 tablespoon garlic powder

1 teaspoon extra virgin olive oil

2 tablespoons chopped parsley

2 tablespoons chopped dill

1/2 lemon, juiced

salt/pepper to taste

Instructions:

Preheat the oven to 425°. Pour coconut milk into one bowl. In a second bowl, put all seasoning ingredients. With a mandolin, shave zucchini into chips to your preferred thickness – 1/4” works well. Dip each zucchini disk, first into the coconut milk, then into the seasoning, covering both sides well. Place on a baking sheet lined with parchment paper. Bake for 20 minutes until golden brown and crispy. Remove from oven and set aside to cool.

While zucchini bakes, combine yogurt dipping sauce ingredients in a small bowl and mix well.

Serve dipping sauce in a bowl for the table or individual ramekins. Once zucchini chips have cooked through and cooled down, dip each bite into the tangy Greek sauce.

Looking for more healthy recipes from Dr. Nancy? Order her cookbook that includes 75 more recipes just as delicious as this one! If you try one out make sure to post a picture and tag us on instagram @drnancymd