I’ve had ‘make zucchini chips’ on my to-do list for awhile now. They seemed like they would be so easy to make, as well as providing a healthy alternative to regular chips, which I have a seriously weakness for.
If it’s salty and crunchy, I’m in. Throw in a cheese flavor and there isn’t a prayer that I can resist. Perhaps I’m being a bit dramatic, but there’s a reason we rarely keep chips in the house, and that’s because they’ll get eaten in an instant.
We recently went on a little chip binge and I looked at Dylan and told him ‘no more chips. we need a chip break.’ He agreed, so I figured this would the perfect time to finally cross ‘make zucchini chips’ off my to-do list, and be a fun new way to try zucchini.
Now about this sauce. It’s amazing. Addictive, ‘good luck not eating it all from the blender’ type of sauce. I received the recipe from my co-worker who uses it on her homemade chimichanga’s, and she modeled it after a sauce at some restaurant down in Texas. She pass it on to me, and I altered it to my liking. So I can’t take all of the credit for this dip, but credit isn’t what I need; I NEED this dip in my life forever!
You’re going to want to put this dip on everything, and you’re definitely going to be seeing this dip used in many recipes to come!
Back to the zucchini chips though; these little rounds were so fun! Are they Doritos? No. But you’re not here because you want Doritos (or maybe you do now that I’ve mentioned them – sorry!), but you’re here because damn it chips are good to eat and so bad for you!
I was genuinely happy that these guys turned out as well as they did. I sliced my chips quite thin and would recommend you do the same. Thinner chips are easier to crisp up, plus you get more chips from your zucchini.
Tell me, have you tried zucchini chips yet and if so, what do you think of them?
Serves 10 chips
10 minPrep Time
20 minCook Time
30 minTotal Time
- For the Zucchini Chips:
- 2 medium or 1 large zucchini
- 1 egg
- 1/3 c. lemon juice
- 1 c. grated Parmesan
- 2 tbsp. garlic powder
- For the sauce:
- 1 c. light mayo
- 1/3 c. buttermilk
- 1/2 jalapeno diced
- 1 tbsp. dried cilantro
- 1 lime, zested and juiced
- 1/2 packet of dry ranch dressing mix
- Preheat the oven to 450 degrees and spray a baking sheet with non-stick cooking spray.
- Cut your zucchini into thinly sliced rounds, totaling approximately 40 rounds.
- In a small bowl whisk the egg, then add the lemon juice, whisking again to combine.
- In a second small bowl combine the grated Parmesan and garlic powder.
- Dip each zucchini round into the egg and lemon juice mixture, then coat with the Parmesan mixture. Place the round onto the baking sheet. Repeat with the rest of your rounds.
- Bake for 20 minutes, flipping the rounds halfway through.
- While the zucchini is cooking, make your dressing by combining all of your ingredients together into a blender, food processor, NutriBullet, or any other similar appliance.
- Blend until smooth and refrigerate until ready to use.