Crispy Baked Vegetable Chips with Sea Salt & Protein-Packed Greek Yogurt Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Vegetable Chips with Sea Salt & Protein-Packed Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Vegetable Chips with Sea Salt & Protein-Packed Greek Yogurt Dip

Enjoy a vibrant medley of thinly sliced vegetables, oven-baked to a crispy perfection and lightly dusted with sea salt, paired with a creamy, tangy Greek yogurt dip infused with fresh herbs and lemon. This dish offers a satisfying crunch with a boost of protein to keep you energized.

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NUTRITION

477kcal
Protein
36.6g
Fat
7.5g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 medium Beet (~100g)

1 medium Zucchini (~196g)

1 tsp Olive Oil

0.25 cup Roasted Chickpeas (~40g)

1 cup Non-Fat Greek Yogurt (245g)

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tbsp Fresh Dill (chopped)

Sea Salt, to taste

Black Pepper, a pinch

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Thinly slice the sweet potato, beet, and zucchini using a mandoline or sharp knife. Try to get an even thickness for uniform crisping.

  • 3

    In a large bowl, toss the vegetable slices with olive oil, a pinch of sea salt, and black pepper.

  • 4

    Arrange the vegetable slices in a single layer on the baking sheet. Bake for 15-20 minutes, flipping halfway through, until the edges start to curl and the chips become crisp. Keep an eye on them to avoid over-browning.

  • 5

    Meanwhile, prepare the Greek yogurt dip by combining the non-fat Greek yogurt, lemon juice, garlic powder, chopped dill, and a pinch of sea salt in a small bowl. Stir well and adjust seasoning to taste.

  • 6

    Once the vegetable chips are crisp, remove them from the oven and allow them to cool slightly. Sprinkle the roasted chickpeas evenly over the chips for an added crunch and extra protein boost.

  • 7

    Serve the crispy baked vegetable chips with a side of the protein-packed Greek yogurt dip. Enjoy immediately for the best texture.

Crispy Baked Vegetable Chips with Sea Salt & Protein-Packed Greek Yogurt Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Vegetable Chips with Sea Salt & Protein-Packed Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Vegetable Chips with Sea Salt & Protein-Packed Greek Yogurt Dip

Enjoy a vibrant medley of thinly sliced vegetables, oven-baked to a crispy perfection and lightly dusted with sea salt, paired with a creamy, tangy Greek yogurt dip infused with fresh herbs and lemon. This dish offers a satisfying crunch with a boost of protein to keep you energized.

NUTRITION

477kcal
Protein
36.6g
Fat
7.5g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 medium Beet (~100g)

1 medium Zucchini (~196g)

1 tsp Olive Oil

0.25 cup Roasted Chickpeas (~40g)

1 cup Non-Fat Greek Yogurt (245g)

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tbsp Fresh Dill (chopped)

Sea Salt, to taste

Black Pepper, a pinch

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Thinly slice the sweet potato, beet, and zucchini using a mandoline or sharp knife. Try to get an even thickness for uniform crisping.

  • 3

    In a large bowl, toss the vegetable slices with olive oil, a pinch of sea salt, and black pepper.

  • 4

    Arrange the vegetable slices in a single layer on the baking sheet. Bake for 15-20 minutes, flipping halfway through, until the edges start to curl and the chips become crisp. Keep an eye on them to avoid over-browning.

  • 5

    Meanwhile, prepare the Greek yogurt dip by combining the non-fat Greek yogurt, lemon juice, garlic powder, chopped dill, and a pinch of sea salt in a small bowl. Stir well and adjust seasoning to taste.

  • 6

    Once the vegetable chips are crisp, remove them from the oven and allow them to cool slightly. Sprinkle the roasted chickpeas evenly over the chips for an added crunch and extra protein boost.

  • 7

    Serve the crispy baked vegetable chips with a side of the protein-packed Greek yogurt dip. Enjoy immediately for the best texture.