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🥒 Colorful Zucchini Chips with Yoghurt Dip

180 kcal · 20 min · 4 servings

Ingredients

• 2 Large zucchini (unwaxed)
• 200 g Greek yoghurt (6% fat)
• 1 Fresh lemon
• 1 Garlic clove
• 3 EL Olive oil
• 1/2 TL Salt
• 1/2 TL Black pepper
• 1 Bund Fresh mint

Instructions

1. 1. Wash the zucchini and trim both ends. Slice the zucchini lengthwise into paper-thin strips using a vegetable peeler or a slicer. If you cannot achieve thin slices, do not hesitate to use a bit more oil.
2. 2. Crush the garlic clove into a fine paste using a mortar or a knife. Stir the yoghurt, garlic, juice of half a lemon, salt, and pepper in a bowl until smooth.
3. 3. Preheat the oven to 180 degrees Celsius (top/bottom heat). Line a baking tray with baking paper. Place the zucchini strips on the tray and brush evenly with olive oil. Bake the chips for 15 minutes until the edges are slightly golden brown.
4. 4. Finely chop the mint. Remove the zucchini chips from the oven and let them cool on a wire rack for 2 minutes to become crispier. Serve the chips warm or at room temperature with the yoghurt dip and mint as a garnish.

Nutrition per serving

• kcal: 180
• Protein: 12 g · Fett/Fat: 10 g · Carbs: 14 g