It’s that time of year when zucchini and summer squash are growing faster than we
can eat them! Whether you are a fan of these veggies or aren't too keen on them, you will adore these baked zucchini chips served with a refreshing, summer-inspired tahini dip. Since zucchini is a great source of manganese, vitamin C, and dietary fiber, you don’t have to feel guilty about eating a hearty portion of these chips.Zucchini Chips With Lemon Basil Tahini Dip [Vegan, Gluten-Free]
Ingredients
For the Chips:
- 3-4 zucchini
- Sea salt
- Pepper
- Coconut oil
For the Lemon Basil Tahini Dip:
- 1/3 cup tahini
- juice of 1 small lemon
- 3-4 tablespoons water, as needed
- Pinch of sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried dill
- Small handful fresh basil
- Splash of maple syrup
- 1-2 tablespoons nutritional yeast
Preparation
- Slice the zucchini thinly and evenly to about 1/16-inch in thickness.
- Blot the slices with a paper towel to absorb any excess moisture and arrange them on a lined baking sheet so that they are not overlapping.
- Brush or spray the slices lightly with coconut oil. Flip the slices and do the same on the other side. Sprinkle lightly with sea salt and black pepper (use less than you think you should because the slices will shrink considerably).
- Bake the chips in a 225°F oven for 2 to 2 and 1/2 hours or until they are crisp. If you notice the chips aren’t crisping up you can bake them on a cooling rack or broiler pan to help speed up the process. Cool completely before eating or storing in an airtight container.
- Blend all dip ingredients together until smooth. Add water as needed to thin.
Notes
Recipe makes about 1/2 cup of dip.
https://www.onegreenplanet.org/vegan-recipe/zucchini-chips-with-lemon-basil-tahini-dip/