Thursday, March 14, 2013

Zucchini Chips with Basil Dipping Sauce

These Pinterest famous zucchini chips are just as good as they look!  I've repined similar recipes over and over until I finally decided it was time to try them.  I substituted the breadcrumbs for plain ritz crackers and used a food processor to turn them into crumbs.  They are a perfect midday snack or can be a fun dish to bring to a football party!  

Makes about 35 chips.
  • 2 large zucchinis
  • 3/4 cup breadcrumbs (smashed crackers can be substituted)
  • 2 egg whites
  • 2 tbsp olive oil

Greek Yogurt Basil Sauce:

  • 1/2 cup plain greek yogurt (I used fage 0%)
  • 1 tsp basil
  • 1/2 tsp Alessi dipping spices (Italian blend of spices & garlic)
  • 1/4 tsp lemon juice

1. Preheat oven to 425F.  

2.   Prepare the zucchini by slicing it at a slight angle, so each slice is a long thin chip.  

3. Crack egg whites in a small dish.  Stir a few times and set aside.  Prepare breadcrumbs (either by smashing crackers or regular breadcrumbs) and place in another small dish or shallow bowl.  

4.  Drizzle olive oil over a large baking sheet.  Dip zucchini, one slice at a time, in egg whites and then breadcrumbs, covering both sides thoroughly.  If you prefer extra crispy, dip them in egg whites and crumbs a second time.

5.  Lay each zucchini flat on the baking sheet and bake for 15-20 minutes, or until desired crispness!


Greek Yogurt Basil Sauce:
1. Combine yogurt, basil, spices, and lemon juice in a small serving dish.
2. Mix well and chill before serving.     


  1. Beautiful photos and they look delicious!

  2. Wow, they look delicious. Fab photos :-)

    Jo x amomentwithjo

  3. Thanks! Glad you stopped by!

  4. Wow, delicious, your blog is very interesting and beautiful, congratulations and kisses from Spain.