It’s new for me to be a big veggie eater. Most of my life, it was potatoes only. I slowly introduced greens, broccoli, and asparagus. Bringing in squash and zucchini has only been made possible by this recipe – AKA hiding the vegetables in crispy, crunchy goodness. For this recipe, I always do my best to acquire as many ingredients as possible from my university’s CSA or local farmers market. I also tried to select zucchini and squash that were equal in diameter to make for evenly sized chips. This dish is very easy to make in small batches for quick weeknight dinners, but can also be made for large groups. In this instance, I paired the veggie chips with a homemade Tzatziki sauce, smoked sirloin, and macaroni and cheese. Top with any cheese that’s your favorite or dunk them in any sauce you like. I love the freshness and bite of homemade Tzatziki with Greek yogurt, lemon, dill, and garlic. Since I don’t like pickles, this recipe is my healthier baked alternative! Try out this recipe with your next home-cooked meal and let me know your thoughts.
What You’ll Need:
- 1-2 Zucchini
- 1-2 Small Squash
- Italian or Panko breadcrumbs
- Grated or shaved Parmesan cheese
- Garlic powder
- Fresh dill
- Salt
- Pepper
- Onion Powder
- Olive oil
Directions:
- Chop the veggies into thin rounds roughly 1/8 inch thick.
- Coat all cut veggies lighting in olive oil.
- Generously sprinkle with salt and pepper.
- Mix garlic powder, onion powder, chopped fresh dill, and breadcrumbs, seasoning to taste for the quantity of chips.
- Using your fingers or grilling tongs, coat each side of each chip in breadcrumb mixture.
- Place coated chips on greased baking sheet.
- Depending on thickness of chip, baked for 15-20 minutes on 400 degrees F.
- Remove chips from oven and sprinkle with Parmesan cheese.
- Place chips back in oven for 4-5 minutes on broil if breadcrumbs appear crispy.
- Serve with your favorite meal or eat as a snack!
