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5 from 2 votes

Zucchini Chips with Parmesan Garlic Greek Yogurt Dip

Author: T Worthey

Ingredients

  • 2 Zucchini Squash
  • 1 ⁄2 cup Panko Bread Crumbs
  • 2 Tbsp. Parmesan Cheese
  • 1 ⁄2 -1 tsp. Cayenne Pepper
  • 1 ⁄2 tsp. Paprika
  • 1 tsp. black pepper
  • 2 tsp. water
  • 1 ⁄2 tsp. salt
  • 1 egg

Instructions

  • Preheat oven to 350°
  • Whisk egg and water together.
  • Slice Zucchini to 1⁄4” thickness and place in a large bowl.
  • Pour eggs over zucchini slices and toss to cover all well.
  • In a medium-sized bowl combine panko crumbs, parmesan cheese, cayenne, paprika, salt and
  • Dip egg covered slices in the breadcrumb mixture until both sides are well coated.
  • Place on a baking sheet, bake for 15-20 minutes or until tops begin to brown pepper thoroughly.
  • Pat to stick mixture to zucchini.
  • Flip zucchini chips and bake for an additional 5 minutes.
  • Serve with greek yogurt dip.

Notes

Directions for Dip:

  • 1⁄2 cup Greek Yogurt
  • 2 Tbsp. Parmesan Cheese
  • 1 1⁄2 tsp. garlic salt
  • To make dip whisk all ingredients together in a small bowl until well combined.
  • Place in refrigerator until ready to serve.